I had been thinking to try the Roasted Tomato Soup for very long time. Actually I used to go to Soup Spoon quite often, when i lived in Singapore, just to have this soup. I remember with one particular friend, we always to met at The Soup Spoon:). And ever since then I wanted to try making it at home.
The other day The Pastry Chef, whom I follow on FB had posted Roasted Tomato Pasta Sauce with Herbs. Which reminded me of the Soup I had been wanting to try. So, that evening instead of Pasta Sauce i tried Soup. Which came of quite well. It tasted exactly as i had expected.
Tomatoes,Chopped carrot, basil leaves (tucked under the tomatoes, so that they don't burn. A very useful tip given by The Pastry Chef.), Garlic.. pealed and smashed by the knife, olive oil and topped with some Salt and Black Pepper.
I generally add carrots to hot tomato soups to add little sweetness to it.
Roasted the tomatoes for 20 Minutes at 180 degrees C.
Churned the Tomatoes with hand blender. Strained the mixture, added little warm water and cream to bring to the right consistency and and boiled.
1/2 Carrot (choped)
few leaves Basil
2-3 Cloves Garlic
2-3 Tbsp Olive Oil
1 Tsp Sugar
1/2 Cup Cream/ Milk (optional)
Warm Water/ Stock to adjust the consistency of the soup.
1. Roast the Tomatoes, Carrots, Basil Leaves ( Tuck them under the tomatoes to prevent them from burning), Garlic and Salt and Pepper at 180 degrees C for 20 Min. or until the skin of started blistered and skin is getting separated.
2. Remove from oven and peel the tomatoes ( discard the skin).
3. Churn the roasted tomatoes and others ingredients and strain the mixture.
4. Boil the strained mixture. Add sugar, cream/ milk and warm water to adjust the consistency of the soup.
I garnished the soup with fresh Basil leaves.