Roasted Tomato Soup with Fresh Summer Herbs
(about 8 servings)
2 kg.(4 lbs) Ripe Tomatoes
4/6 Cloves Garlic
100mls. Tomato Passata
Tablespoon Thyme leaves
575mls (1 pint) Water
Salt and Pepper
1 Cupful Fresh Herbs, coarsely chopped
Chop the Tomatoes in halves, toss them in a little Olive Oil and roast them in a hot oven until browning at the edges.
Peel the Garlic, chop roughly and add this with the Thyme to the tomatoes 5 mts into the cooking.
Chop the Onion and cook it in a little Olive Oil until soft.
Transfer both the onions and tomatoes garlic and thyme to a large pot (discarding the herb stalks) and add the passata and water.
Bring to the boil and simmer for 15 mts.
Blend to get a smooth puree then sieve to get the skins out.
Taste and season well.
Stir the herbs into each bowl as you serve.
June 29, 2010 12:01 PM |