Tomato Basil Soup

Tomato Basil Soup



Ingredients:

Long tomatoes - 1 kg
Extra virgin oil - 1/4 cup
Salt
Black pepper
Onion (chopped) - 1/2 cup
Carrots (chopped) - 1/2 cup
Garlic cloves (chopped) - 4
Water - 3 cups
Sugar - 1/2 tsp
Apple Cider Vinegar - 1 tbsp
Basil leaves - 1 cup
Ajwain / Thyme leaves - 1 tsp

Method:

1. Preheat oven at 180 C and line a baking tray with parchment paper
2. Cut the tomatoes into halves, lengthwise
3. Place the tomatoes on the baking tray with cut sides up
4. Drizzle with 2 tbsp olive oil and sprinkle with salt and black pepper
5. Roast for 1 hour or until edges just start to shrivel and insides are still juicy
6. Heat 2 tbsp oil in a pot over medium heat
7. Add chopped garlic, onion, carrot, salt and give a mix
8. Cover and cook until veggies are soft
9. Keep stirring in between for even cooking
10. Add the roasted tomatoes
11. Add 3 cups of water, vinegar, sugar, oregano, thyme / ajwain leaves
12. Simmer for 10 minutes
13. Let it cool slightly
14. Pour the soup into a blender and blend until smooth
15. Add basil leaves and pulse until combined
16. Season to taste, ladle into bowls
17. Garnish with fresh basil leaves and serve it hot

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