Recipe source – Good Food Channel
You need –
- Ripe tomato – 400 grams ( I used cherry tomatoes)
- Garlic – 3-4 pods
- Fresh thyme springs – 2-3
- Onion –1 medium size, sliced
- Celery – 1 stalk
- Carrot – 1, chopped
- Balsamic vinegar – 1 teaspoon
- Tomato puree – 1 tablespoon
- Dried basil – 1/2 teaspoon
- Vegetable stock – 2.5 cups
- Olive oil – as required
- Salt and pepper – to taste
How to –
Pre-heat the oven to 200 C.
Cut the tomatoes into half and place them on a baking tray along with the garlic. Sprinkle the thyme, salt, pepper. Drizzle the balsamic vinegar and olive oil. Bake them for 30-40 minutes or till the tomatoes have shrunk and slightly caramelized on the sides and the garlic is soft and mushy. Remove and set aside.
Heat olive oil in a heavy bottom sauce pan and add the onion and dried basil. Cook till the onions are soft. Add the carrot and the tomato puree and cook briefly.
Add the stock and bring to a boil. Remove the garlic peal and tip the roasted tomato and garlic into the soup. Cook for 20-25 minutes or till the carrots are tender.
Turn off the heat and using a hand blender blend till smooth. Add little hot water to adjust the consistency of the soup if required. Check for seasoning.
Into the serving bowls and serve warm.