Monday, 14 March 2011

Tomato and basil soup

Plum tomatoes, cherry tomatoes, basil leaves, 1 white onion, salt, balsamic vinegar,  vegetable stock, basil oil and tomato puree, paprika, muscovado sugar.
Serving suggestion
inside a crusty bread roll
1) Finely dice 1 white onion and sautee in basil oil with a teaspoon of tomato puree

2) Slice the top from the plum tomatoes, halve and add into the pan along with 1 pint of vegetable stock

3) Season with salt, a teaspoon of muscovado sugar and some smoked paprika

4) Strain the pulped tomatoes and onions from the liquid with a sieve and puree the onions and tomatoes

5) Pass the pureed onions and tomatoes through a sieve with a wooden spoon, leaving a smooth liquid.

6) Add back into the pan along with the chopped basil and simmer for a further 10 minutes

7) Serving suggestion - hollow out a crusty bread roll and pour the soup into it

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