TOMATO AND BASIL SOUP


 

S.NO

INGREDIENTS

QUANITY

1

Tomatoes

500gms

2

Basil

50gms

3

Chopped garlic

15gms

4

Onion dices

100gms

5

Carrots

75gms

6

Refined flour

50gms

7

Tomato puree

100gms

8

Water\stock

1 liter

9

Seasoning

To taste

10

Bread croutons

50gms

 

 

 

 

Method:

 

 

1. Heat the oil or butter in a large sauce pan over a medium heat until foaming. Add the onion and carrot and cook gently for about 3-5 minutes stirring frequently until it is softened but not brown.

2. Stir in the chopped tomatoes and garlic, then add the stock, basil and tomato puree with salt and pepper to taste. Bring to boil then lower the heat, half cover the pan and simmer gently for 20 minutes, stirring occasionally to stop the tomatoes sticking the base of the pan.

3. Process the soup within the shredded basil in a blender then pass through a sieve into clean pan.

4. Add the white roux and heat through stirring. Don’t allow the soup to approach boiling point. Check the consistency and add more stock if required, then adjust the seasoning. Pour into heated bowls and garnished with whole basil leaves or croutons. Serve hot.

 

 

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