Ingredients (Serves 3 – 4)
1. Tomato – 4, halved ( I used roma tomatoes)
Carrot – 1 small, diced
Onion – 1/2 cup, diced
Garlic – 2 small cloves, peeled and sliced
Basil leaves – 3
Salt and pepper – To season
Olive oil – 1.5 tbsp
2. Chicken / vegetable stock – Around 3/4 – 1 cup
3. Sugar – 1/4 tsp
4. Italian seasoning – 1/4 tsp or as required to taste
5. Fresh cream / whole milk – 1 tbsp
6. Salt – To taste
7. Croutons – To serve
Method
1. Preheat oven at 425 F.
2. Combine all the ingredients numbered 1 in an oven-safe dish. Roast for about 35 – 40 minutes, stirring once or twice in between. Take it out and set aside to cool. Blend in a mixie/ food processor until smooth.
3. Pour the ground tomato mixture into a sauce pan, add 3/4 – 1 cup vegetable / chicken stock and bring to a boil. Bring down the heat to medium and simmer for a few minutes. Add sugar, Italian seasoning and cook for a few more minutes. Add fresh cream, mix well and switch off. Ladle the prepared tomato soup into a serving bowl and top with a few croutons. Serve hot.
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