Tomato Soup
Time: 1 hr 40 min Yields: serves Cost: $2.63 per serve Difficulty: 3/10
I think this came from Claudia and I wanting to make tomato soup and not finding any good recipes. There was presumably a third of a capsicum sitting in the fridge. This is a very tart tomato soup. Basil quantity is made up, do whatever. Actually the whole recipe is made up, double do whatever.
Ingredients
- Tomato 1.5 kgs (12 whole)
- Garlic 1 whole (head, 100 grams)
- Brown onions 1 whole
- Carrots 1 whole
- Red capsicum 100 grams (0.33 whole)
- Tomato paste 8 tbsp
- Basil to taste
extra
Steps
- Preheat oven to 200 degrees conventional
- Halve garlic head across.
- Place tomatoes and garlic on oiled tray and grind over salt and pepper. Bake for 60 minutes.
- Quarter onion and carrot, cut capsicum into 2 cm strips. Place on tray, toss with oil, salt and pepper and bake for 40 minutes.
- On medium heat in a large pot, fry 8 tbsp tomato paste for a minute or two.
- Add all roast vegetables to pot, including pan oil. Squash lightly.
- Add 2 cups of water, 1.5 tsp salt and 2 tsp pepper. Simmer for 15 minutes.
- Add basil leaves then blend with immersion blender.
- Simmer for another 15 minutes.
