Having a warm creamy soup is like having warm hugs especially during this cold month of July. But in the spirit of healthy eating, we’d like to offer a great recipe for the most comforting soup, using ingredients that almost cut down the usual calorie count into half. So let’s go cook light and soup up!
In a bowl, combine tomatoes, shallots or onion, fresh oregano, 1 1/2 teaspoon olive oil and freshly ground black pepper corn and toss. Arrange mixture evenly on a baking sheet lined with parchment paper. Bake for about 45 minutes or until caramelised. Bring the pan out of the oven and let is stand.
3
Add the chicken or vegetable stock, cheese rind and basil leaves and stem. Season with salt and stir. Let the mixture simmer.
4
Let the mixture simmer about 15 minutes. Occasionally stir until liquid is slightly reduced.
5
Remove and discard the cheese rind and basil stems.
6
Use a hand blender to blend until smooth
7
Pour into soup bowls and drizzle with sesame oil.
Ingredients
10large sized, plump and ripe tomatoes, chopped, seeds removed
A drizzle of sesame oil
5stalks basil, chop the leaves and separate the stalk
50gParmigiano-Reggiano cheese rind
2cupsunsalted chicken or vegetable stock
1stalk leek, thinly sliced, diagonally
2tbspolive oil
1tbspchopped fresh oregano
3cloves of garlic, crushed and chopped
2medium shallots or onion, chopped
Salt and pepper to taste
Directions
1
Pre-heat oven to 190°C.
2
In a bowl, combine tomatoes, shallots or onion, fresh oregano, 1 1/2 teaspoon olive oil and freshly ground black pepper corn and toss. Arrange mixture evenly on a baking sheet lined with parchment paper. Bake for about 45 minutes or until caramelised. Bring the pan out of the oven and let is stand.
3
Add the chicken or vegetable stock, cheese rind and basil leaves and stem. Season with salt and stir. Let the mixture simmer.
4
Let the mixture simmer about 15 minutes. Occasionally stir until liquid is slightly reduced.
5
Remove and discard the cheese rind and basil stems.
