Monday, May 2, 2016

Cold Roasted Tomato and Basil Soup

We first started by drizzling halved tomatoes with olive oil, garlic, and basil then roasting them in the oven until lightly browned.

Ready for the oven
After roasting in the oven
While the tomatoes were roasting I sauteed garlic in a pan, then onion, leek and celery until translucent and softened.

Garlic, onions, leek and celery
I then added fresh basil, bay leaf, the vegetables, tomatoes, and stock and simmered for about 40 minutes.
Chopped fresh basil
The bay leaf was removed and the mixture was placed in the Vitamix and blended until smooth
Ready to blend
The soup was placed in a hotel pan and chilled in the fridge until cool.

Ready to chill

Final plating
Prep: Prepping all the ingredients was fairly straightforward with no complications.

Presentation: I added some cream swirls and a small chiffonade of basil in the center for a simple presentation.

Taste: I liked the deep rich taste of the tomato from the roasting. The texture was a little grainy though despite blending it in the Vitamix for a long time.

Overall: I like the idea, but I might add some extra ingredients to make the soup less grainy tasting if I were to make this again.

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