As the farmer’s market starts to showcase the root vegetables (beets, potatoes, carrots, parsnips), you cannot help but think of hardy soups and stews.
Grilled Tomato Basil Soup has a soft smokey flavour that is enhanced with the addition of garlic, carrots and spice flavourings of thyme, garlic, celery, parsley and bay leaf.
Enjoy it hot or cold. I like to serve it hot with some freshly baked bread or cheese and/or garlic bread.
Grilled Tomato Basil Soup
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