Saturday, February 26, 2011

Roasted Tomato & Basil Soup

Tonight we had the most delicious, simple and satisfying meal.  We ate outside because the weather is superb in Sydney at the moment.

Earlier in the day I had experimented with my new perforated baguette pan and made three par-baked baguettes to be frozen for use another day. 
Yeah, a bit wonky I know.  A work in progress...
When I decided that tomato soup would be the order of the day, I quickly reassigned one of the baguettes for garlic bread.  I sliced the bread stick part way through and spread the insides with garlic butter (made in the TMX of course, using one of the roasted garlic cloves from the soup - see below).  I spread the top of the baguette with more butter and wrapped it in foil ready for baking while the soup was cooking.

I had a kilo of Roma tomatoes waiting in the freezer for just such an occasion, so I whipped them out, straight onto an oven tray and into the oven.  Of course, this isn't exactly what the recipe calls for, however, it worked in a pinch.  They leached a lot of liquid, which I just ended up using as part of the "water" as called for in the recipe.  Absolutely satisfied with the result.  So was my son...
Can you tell he likes soup?  I think some went INTO his mouth as well!

Ingredients

  • 1 kg Roma tomatoes
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 onion, halved
  • 2 tablespoons tomato paste
  • 2 tablespoons TM vege stock concentrate
  • 500 grams water
  • 1 cup basil, finely shredded

Directions

1. Halve tomatoes lengthwise and place cut side up on an oven tray. Separate cloves from head of garlic (don't peel) and scatter them around the tray. Drizzle with olive oil and roast in a hot oven (200ºC) for 40 minutes or until tender.
2. Place the onion in the TM bowl and chop for 5 seconds on speed 5. Add the olive oil and saute for 3 minutes at 100ºC, speed 1. Add the tomato paste and cook for an additional minute at 100ºC, speed 1.
3. Squeeze the roasted garlic cloves from their skins into the TM bowl. Add the roasted tomatoes and half the shredded basil together with the vege stock concentrate and water. Blend briefly for 15 seconds, speed 9.
4. Cook for 8 minutes at 100ºC speed 1. Blend again for 30 seconds bringing the speed up slowly to speed 9.
5. Serve sprinkled with the reserved shredded basil and some crusty (garlic) bread on the side.

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