Tomato Soup
Refreshing roasted tomato soup
Servings: 5 people
Equipment
- Stock pot
Ingredients
- 6 bulbs Banana shallots
- 2 bulbs garlic
- 1/4 sprig thyme
- 100 ml olive oil
- 3 kgs Plum tomatoes
- 500 gms sun-blushed tomatoes
- 1 tbsp tomato puree
- Malden salt to taste
Instructions
- Bake the shallots and garlic in the oven at 160 degree celsius for 90 minutes
- Roast the tomatoes in hot oil for an hour
- Add sun-burst tomatoes and tomato puree
- Cook for 15 mins
- Peel the baked shallots and garlic and add to the roast tomatoes
- Add fresh basil and aged balsamic and cover it with cling film for 30 mins
- Finally blend everything together and pass it through a strainer
- Season with salt and pepper
Notes
This is my husband's recipe which I have pasted.
