How to make Roasted Garlic and Tomato Soup -
Spike up your regular tomato soup with some roasted garlic and top it up with crunchy fennel flavoured croutons – you will be surprised how much of a difference adding two simple ingredients can make to a classic tomato soup and crouton combo.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomato (टमाटर), Garlic (लहसुन)
Cuisine : Italian
Course : Soups
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Soups recipes like Cream of Spinach Soup - SK Khazana Tomato Carrot and Coconut Milk Soup Thai Coconut and Chicken Soup Gazpacho
Roasted Garlic and Tomato Soup Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Roasted Garlic and Tomato Soup Recipe
Tomato 8 medium
Garlic 1 bulb
Olive oil 2 + for drizzling
Onion chopped 1 medium
Bay leaf 1
Salt to taste
Fresh thyme 2 sprigs
Tomato puree 1/2 cup
Fresh basil leaves 10-12 + to garnish
Crushed black peppercorns to taste
White bread slices 1
Basil oil to drizzle
Method
Step 1
Cut tomatoes into big pieces. Cut off a thin slice from the bottom of the garlic bulb. Keep it in a bowl, drizzle some olive oil and sprinkle salt over it, place the bowl in a hot oven and roast till well browned.
Step 2
Heat 2 tbsps olive oil in a non stick pan, add onion, tomatoes, bay leaf and salt and mix. Peel some of the garlic cloves and add to the pan, add the remaining bulb as it is. Add thyme and 1 cup water and let it cook.
Step 3
Add tomato puree and mix. Add basil leaves, crushed peppercorns and mix. Cover and cook for 10 minutes or till the tomatoes become soft. Strain and reserve the stock. Remove thyme and the garlic bulb from the solids. Cool it and grind it to a puree with a little water. Add bread slice and grind it again.
Step 4
Pour the strained stock and the puree into the pan. Adjust salt and bring it to a boil. Pour the soup into soup bowls and serve piping hot garnished with basil leaves or basil oil.
Nutrition Info
Calories : 744 Kcal
Carbohydrates : 12.15 gm
Protein : 77.1 gm
Fat : 45.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
