Ever since PJ decided to restart his "Slow Carb" diet, I've been cracking my brain on what to cook for him. Apart from kicking out all carbs from his diet (rice, grains, flour, noodles, glucose, fructose, potatoes etc.), there can't be any dairy products in his diet too (save for butter). Hence, when I came across this vegan roasted tomato basil soup recipe from chow.com, I thought, awesome! It's dairy free, and calls for ingredients that are easily available (not to mention, very cheap) in India. Tomatoes and basil. :)
Here's the recipe which I modified slightly:
Serves: 2
Cooking time: 1 hr 30 mins
ingredients
500g plum tomatoes (or any sort that is readily available for you)
3 tbsp olive oil
3/4 tbsp salt
1 medium white onion, chopped
1 tsp minced garlic
3/4 tsp chilli powder or chilli flakes
200ml tomato puree
1 cup water
1/2 cup fresh basil leaves, shredded roughly
1/2 tsp fresh thyme leaves
Fresh ground black pepper, to taste
method
Preheat oven to 200 degrees Celsius. Usually 10-15 mins is okay.
Slice tomatoes lengthwise (from stem part). Arrange them on a large baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with salt. Toss the tomatoes with your hands until they are even coated. Arrange them on the sheet with the cut side up. Place in preheated oven and roast for 50 mins. Remove pan from oven when done and set aside.
Warm the rest of the oil in a large saucepan over medium heat. Add the onions and saute until soft & golden. Add garlic and chilli and fry for another minute. Pour in the tomatoes, their juices and add the puree, water, basil and thyme. Bring to boil and then simmer gently for 15 minutes.
Allow soup to cool slightly before blending in batches in a food processor. Blend until desired texture (I blend it until the tomato skin is all blended finely) and pour back into a saucepan to heat it up again before serving.
Pour the soup into serving bowls and top with fresh ground black pepper.
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