Friday, 13 April 2012

Roasted Tomato Soup with Basil Sour Cream

This is delicious. We had this for lunch at cooking school today made by some advanced students and I just had to go home and make it!

Roasted Tomato Soup with Basil Sour Cream
Serves 2

1kg of vine ripen tomatoes, halved
1 Onion, peeled and halved
2 whole cloves of garlic, skin removed
1/4C of cream (I used light evaporated milk to keep it healthy)
A pinch of both: dried oregano and thyme
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

In a baking dish/ pan (just something with sides), place the halved tomatoes, and onion (cut side up) in the dish and roast for 40 minutes at 180 degrees celcius, fan bake. Once the 40 minutes is up, place the garlic in the dish also and put back into the oven for 10 minutes.

Once the tomatoes have cooked down, transfer all of the veges plus any juices in the pan into a pot, add the herbs and salt then blend with a stick blender. Remove any skins that may have blackened (if this has happened your oven may of been too hot, as all ovens are different!) Once blended, push through a strainer to remove seeds.

Bring the now soup to a gentle simmer and add the cream in at the last minute. Mix 2 tbsp of sour cream with 1 tbsp of chopped basil and place a small dollop in the middle of the soup. Serve with hot crusty bread. Enjoy!

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