This simple recipe accentuate the goodness of home grown vegetables and herbs. As it requires almost a kilogram of tomatoes, it is ideal when you are blessed with a rich crop of those tasteful red bombs. The intense flavours of the tomatoes are balanced with the softness of cream and enriched with the aromatic basil infused olive oil. It makes a perfect lunch or a light supper, especially when served with home made thin and crispy grilled banquette slices.
The following recipe is adapted from Kenwood's "Making Great Food Simple" by Jennie Shapter.
Ingredients for 4
For the soup
- 2 roughly chopped onions
- 1 roughly chopped garlic clove
- 2 tbsp of olive oil
- 25 g of butter
- 2 peeled and finely chopped carrots
- 900 g of chopped fresh and ripe tomatoes, all varieties are suitable
- 600 ml of vegetable stock
- 2 tbsp of tomato purée
- Salt
- Freshly ground black pepper
For the garnish
- 12 basil leaves
- 90 ml of olive oil
- 3 to 4 tsp of double cream
Preparing the soup
It is best to use a heavy base large pan for this dish (we used a cast iron pot). Heat the oil and the butter in a pan. Once the butter is melted and lightly sizzling add the onions and garlic. Fry gently until softened and toss carefully every so often. This takes about 15 minutes.
Stir in the carrots so that they are coated with the oil and fry for 2 to 3 minutes. Then add the tomatoes, tomato purée and stock. Bring to a boil, cover and simmer for 20 to 25 minutes.
Meanwhile make the basil oil. Use a food processor to blend the oil and basil until smooth. Set aside to infuse.
Using a blender, blend the soup and then strain through a fine hand sieve back into the pan. Re-heat gently until it starts to bubble.
Dish out and trickle over with double cream and the basil infused olive oil. Serve with home made thin and grilled slices of baguette.
Basil infused olive oil and cream are perfect companions for this tomato soup
Thinly sliced and grilled baguette adds a finishing crunch
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