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Roasted Tomato And Carrot Soup With Basil Cream (GF)
I’m always telling everybody whenever the opportunity presents itself that I’m not a salad or soup lover. Though I am a vegetarian, eating raw vegetables is not something I enjoy. I don’t know what it is about soups I don’t like, but they’re not my favourite food.
Servings
4serving
Servings
4serving
Ingredients
For the Soup :
For the Basil Cream :
Instructions
  1. For the soup start by preparing the vegetables for roasting. Quarter the onions, cut the carrots into 1/2u201d rounds, the bell pepper into large pieces and put them all together. Quarter the tomatoes and remove the seeds and pulp. This ensures that there isnu2019t too much liquid when the tomatoes are roasting.
  2. Lightly oil two baking sheets. Add about 1/2 tbsp oil (out of the 1 tbsp) each to both the chopped tomatoes and to the other vegetables. Toss them so they are well coated with the oil. Now spread the tomatoes out on one baking sheet and the other vegetables on the other, ensuring they are in a single layer.
  3. Bake them at 200C (400F) for about 45 to 50 minutes or till the vegetables are well roasted. Let them cool and then purxe9e the roasted vegetables in the blender, adding the orange juice, till smooth. Then add the milk and blend till well mixed.
  4. In a large saucepan, heat the remaining 1/2 tbsp oil and sautxe9 the garlic paste in it. Turn down the heat and then add the cumin powder and garam masala. Do not allow it to burn.
  5. Now add the purxe9ed vegetables. Mix well and add as much of the vegetable stock as needed to thin the soup to required consistency. Add salt and chili flakes to taste, bring the soup to a boil and then turn down the heat. Allow the soup to simmer for about 5 to 10 minutes.
  6. Take the soup off the heat and serve warm with the basil cream (recipe below).
  7. For the Basil Cream, Put the cream in a small pan and slowly bring to a boil. Add the salt and basil leaves, keep stirring and cook till the basil leaves wilt. This should take under 10 seconds.
  8. Allow the mixture to cool for about 10 minutes and then purxe9e it in a blender till smooth. Pour the cream back into the pan and warm slightly just before serving.