As I'm writing this post, snow is swirling on my balcony, and my usually quaint view of downtown Toronto has become a blur. There's something quite soothing about watching this unravel, from the warmth of my living room. And what more suiting way to really welcome winter than with a deliciously steamy soup? This soup is perfect to enjoy at this time of year, but also delicious cold in the summertime. Instead of using canned tomatoes, this soup is made with pureed, slowly roasted tomatoes. Tomatoes become so incredibly flavourful and sweet when roasted and work wonderfully in this soup. A simple garnish of mozarella and fresh basil finish off the soup.
Roasted Tomato Soup with Mozzarella and Basil
15 tomatoes, quartered
15 tomatoes, quartered
2 tsp dried oregano
2 shallots, diced
1 tbsp tomato paste
1/2 cup to 1 cup of low sodium chicken stock
Salt and freshly ground pepper
Olive oil
Mini mozarella or bocconcini balls
Fresh basil
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