Roasted tomato soup

By ILANA EPSTEIN
October 18, 2007 15:05
1 minute read.

 
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Roasted Tomato Soup When aggressively dieting, I eat as much soup as possible. This soup tastes great hot or cold. If serving cold, I would suggest passing it through a fine mesh strainer before serving. Make sure the onions are well-cooked before adding the tomatoes, as the acidity in tomatoes will stop the onions from cooking further. If serious about dieting, cut the quantity of oil in half. Roasted tomatoes: 3 kg. ripe tomatoes (preferably plum tomatoes) Olive oil for drizzling baking pans Coarse sea salt Freshly ground black pepper Soup: 3 large onions, chopped 4 Tbsp. olive oil 2 large cans (800 gr.) crushed tomatoes 100 gr. (about four cups packed) fresh basil leaves Water (about 1 cup) Pre-heat oven to 200ºC and line two large baking trays with heavy-duty aluminium foil. Drizzle olive oil with gusto over the aluminium foil. Place halved tomatoes on baking trays and sprinkle generously with salt and pepper. Place both trays in oven and roast for 45 minutes to an hour, until tomato skins look wrinkled. Remove trays from oven and set aside. In a very large soup pot, sauté the onions in olive oil until golden and soft, stirring often. Add the canned tomatoes, basil and roasted tomatoes with all the juices. Add enough water to just cover the vegetables, bring soup to a boil then lower heat and simmer partially covered for an hour. Blend soup in batches in a blender. Can be prepared two days ahead. Serves 12.

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