Roasted tomato soup with balsamic vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | kilograms | Plum tomatoes |
| 25 | grams | Tomato puree |
| 75 | millilitres | Olive oil |
| 25 | grams | Smoked bacon; diced |
| 125 | grams | Onion; diced |
| 125 | grams | Carrot; diced |
| 1¼ | litre | Chicken stock |
| 1 | Sprig thyme | |
| 4 | Basil leaves | |
| 2 | Cloves garlic; left whole, up to 3 | |
| 25 | grams | Balsamic vinegar |
| Double cream to finish | ||
Directions
Place the tomatoes, garlic, thyme, onion, carrot, bacon and olive oil into a preheated oven and roast off for approximately 25 minutes. Carefully remove from the oven and pour the contents into a soup pan.
Add hot chicken stock, tomato puree and basil and stir thoroughly. Crushing the tomatoes with a spoon to help release the sweet juices. Bring to the boil then simmer for a further 20 minutes.
Pass through a fine sieve using a ladle extracting all the flavour. Reheat and adjust the consistency and flavour.
Serve with a reduced squirt of balsamic vinegar and double cream.
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Carlton Food Network
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