Blackened Tomato Soup
From jo_jo_ba 16 years ago
- 75 minutes to make
- Serves 4
Adapted from Mark Bittman, this uses canned San Marzano tomatoes for optimum flavour in the dead of winter. When pureed with carrot, onion and garlic and swirled though with basil leaves, it will warm you right through your toes!
Ingredients
- 28 oz canned, whole San Marzano tomatoes shopping list
- 2 tsp olive oil shopping list
- 1 small onion, minced shopping list
- 1 medium carrot, diced shopping list
- 2 tbsp minced garlic shopping list
- 1/2 tsp cayenne pepper shopping list
- 1 tbsp black pepper shopping list
- 2 cups vegetable stock shopping list
- 2 cups water shopping list
- 1/4 cup basil leaves, torn shopping list
How to make it
- Heat oven to 375F.
- Drain tomatoes, reserving liquid.
- Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.
- Roast, stirring once or twice, about 30 minutes.
- Put olive oil in a deep pot over medium heat.
- Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.
- Stir in stock, water, everything in the roasting pan and reserved tomato juice.
- Bring soup to a boil, then lower heat to a simmer.
- Cover and simmer 30 minutes.
- Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).
- Stir in basil, cook until just wilted. Serve immediately.
vino4dino
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" It was excellent "