Grilled Tomato Basil Soup
Print recipe| Serves | 6 first course servings |
Ingredients
- 6 Medium ripe tomatoes (halved)
- 1 Medium onion (peeled and quartered)
- olive oil
- salt and freshly ground pepper
- 1 Large carrot (peeled and chopped)
- 1 clove garlic (minced)
- 3 Cups (750 ml) chicken stock (may substitute with vegetable stock)
- spice flavourings (celery stock, sprig of thyme, sprig of parsley, bay leaf)
- 1/4 cup fresh basil (or 1 cube of pesto (see making Pesto))
- splash lemon juice
- pinch of sugar
Garnish
- 3 -4 fresh basil leaves (snipped)
- freshly snipped chives
- drizzle of whipping cream or plain yoghurt
Directions
|
Rub tomatoes and onion with oil, salt and pepper. Set on the grill over low heat.  | |
|
Grill for about 10 - 15 minutes until flesh is lightly charred, turning several times.  | |
| Combine tomatoes, onion, carrot, garlic, 3 cups (750 ml) stock, spice flavourings and a little salt in a large pot. Bring to a boil, lower heat and simmer for about 30 minutes or until vegetables are soft. | |
| Remove and discard spice flavourings. Puree vegetables in a blender or food processor until smooth. Stir in the chopped basil (or pesto). Adjust flavour with lemon juice and perhaps a pinch or two of sugar. Add more stock if necessary to achieve the desired consistency. Season to taste. | |
| Serve warm or chilled (add swirl of yoghurt or whipped cream, with chopped basil or chives) | |
| Cream of Tomato Soup | |
| You can add 1 cup of warmed whipping cream to make a cream of tomato soup. | |
| No Fresh Tomatoes? | |
| In the absence of fresh tomatoes, you can add a tin of diced tomatoes (still good to grill the onions to give the smoky flavour) | |