12 Jul Smoked and roasted tomato soup
Ingredients
- Willow Creek basil flavoured olive oil
- 2 kg tomatoes, quartered
- 4 large onions, peeled and chopped
- 6 Garlic cloves, peeled and grated
- 1 sachet (50g) Rhodes quality tomato paste
- 1 tin Rhodes quality Italian style tomatoes
- 500 ml prepared chicken or vegetable stock
- 10 ml natural smoke essence
- Salt, pepper and sugar to taste
Instructions
- Oven Temperature: 220 degrees Celsius.
- Place the tomato quarters on a prepared baking sheet, drizzle with some of the basil oil, season to taste and roast in the oven for 15 minutes or until well caramelised.
- Heat some basil oil in a large pot and saute the onions and garlic until lightly browned.
- Add the tomato paste and saute for another 2-3 minutes.
- Add the tinned tomato, roasted tomatoes and stock and bring to a simmer.
- Cook until desired thickness and blits with a stick blender until smooth.
- Add the smoke essence and season to taste.
- Serve with fresh ciabatta or baguette.