Tomato Basil Soup

Ingredients

• 1 kg Tomato (cut into thick wedges)
• 1 cup Basil leaves
• 1 medium Carrot (sliced)
• 1 medium Onion (quartered)
• 4 cloves Garlic
• 1.5 tbsp Balsamic vinegar (refer notes for substitute)
• 2-3 tbsp Olive oil
• 1 tbsp Butter
• 1/4 cup Grated parmesan cheese (optional)
• Salt (to taste)
• Pepper ( to taste)

Instructions

1. 1

   Preheat oven @ 200 C, 10 mins before using it.

2. 2

   Drizzle balsamic vinegar and olive oil on the veggies (tomato, carrot, onion and garlic). Season with salt and pepper. Roast in the preheated oven @ 200 C for 25-30 mins.

3. 3

   Transfer the roasted veggies along with the juices to a deep dish. Add Add basil leaves (1 cup), 2 cups of water and 3/4 - 1 cup of Chicken stock (refer notes, you can use veg stock or water). Bring to boil and simmer for 15-20 mins.

4. 4

   Use immersion blender or a regular blender and blend until everything is smooth. Bring it back to stove and add a knob of butter and grated cheese. Cook till the cheese and butter is melted. Do a taste test and add more salt and pepper, if required.

5. 5

   Serve hot with some bread, bread sticks or garlic toast. If you wish you can drizzle some Balsamic vinegar or olive oil while serving.