When PJ was on his “Slow Carb” diet for a period of time and I had been cracking my brain on what to cook for him, I came across this vegan roasted tomato basil soup recipe from chow.com and thought, awesome! It’s dairy free, and calls for ingredients that are easily available (not to mention, very cheap) in India. Tomatoes and basil. :)
Here’s the recipe which I modified slightly:
Prep 15 mins
Cook 1 hr 30 mins
- 500g plum tomatoes (or any sort that is readily available for you)
- 3 tbsp olive oil
- 3/4 tbsp salt
- 1 medium white onion, chopped
- 1 tsp minced garlic
- 3/4 tsp chilli powder or chilli flakes
- 200ml tomato puree
- 1 cup water
- 1/4 cup fresh basil leaves, shredded roughly
- 1/2 tsp fresh thyme leaves
- Fresh ground black pepper, to taste
- Preheat oven to 200 degrees Celsius. Usually 10-15 mins is okay (for greater accuracy, it’s worth investing in a thermometer designed to be placed inside the oven)
- Slice tomatoes lengthwise (from stem part). Arrange them on a large baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with salt. Toss the tomatoes with your hands until they are even coated. Arrange them on the sheet with the cut side up. Place in preheated oven and roast for 50 mins. Remove pan from oven when done and set aside.
- Warm the rest of the oil in a large saucepan over medium heat. Add the onions and saute until soft & golden. Add garlic and chilli and fry for another minute. Pour in the tomatoes, their juices and add the puree, water, basil and thyme. Bring to boil and then simmer gently for 15 minutes.
- Allow soup to cool slightly before blending in batches in a food processor. Blend until desired texture (I blend it until the tomato skin is all blended finely) and pour back into a saucepan to heat it up again before serving.
- Pour the soup into serving bowls and top with fresh ground black pepper.