CHINA CABINET
& COOKSHOP
 |
 |
Oven Baked Tomato SoupWhy oven baked tomato I hear you ask but roasting them in the oven really brings out their flavour and roasting the garlic also brings out a milder and sweeter taste so not as pungent as crushed garlic. |
 |
||
 |
||
 |
||
 |
||
|
Ingredients.
4 beef steak tomatoes, quartered
1 red onion, quartered but left unpeeled
1 whole garlic bulb cut in half across
16 basil leaves, finely chopped
1 Tbsp olive oil
1 litre (1 ¾) vegetable stock
100g (4oz) half fat crème fraiche
Flat leaf parsley, chopped and whole leaves for garnish
Freshly ground salt and pepper
Method
Place the tomatoes, red onion and garlic into a roasting tin into a hot oven 200C, 400F or gas 6. Season and drizzle with the olive oil and roast for 30 minutes or until softened. There may be some charring but avoid to much as the soup will become bitter.
Remove the onions and garlic and pour half of the warm vegetable stock over the tomatoes and return to the oven for 10 minutes.
The onion skins can now be rubbed off and the garlic slid out of the papery cases. Place into a food processor and blitz to a smooth paste.
Remove any charred or crispy skin from the tomatoes and add this into the processor with the stock and blitz again until smooth.
Strain if desired and then warm through with the remaining stock and the crème fraiche added. Stir in the parsley and serve in warm bowls garnished with a whole parsley leaf. Serve with warm crusty bread (it tastes better warm if you’re not spreading with butter)
Serves 4
Alison Murton.