ROASTED TOMATO SOUP WITH GHEE CROUTONS
- Preparation Time:15 minutes
- Cooking Time:30 minutes
- Serves:4-6 people
Ingredients
Roasted Tomato Soup:
5-6 Roma tomatoes, cut into large chunks
1 red pepper, halved and cored
1 head of garlic
1 bunch cilantro stems
2 bay leaves
2+1+1 tablespoons Olive oil
1 tablespoon balsamic
Salt and pepper
Ghee Croutons:
5–6 slices of day-old bread, cut into cubes
3 tablespoons Nanak ghee, melted
1 teaspoon garlic powder
Salt and pepper
METHOD TO PREPARE
Preheat the oven to 400°F.
In a roasting pan, add the tomatoes, peppers, 2 tablespoons olive oil, salt, pepper, and balsamic.
Cut the head of garlic and place it on a sheet of aluminum foil. Add salt and olive oil. Wrap it and place it on the tray with the tomatoes. Roast in your oven for 15 minutes.
On another tray, add chopped-up bread, Nanak ghee, garlic powder, salt, and pepper. Toss until the bread is uniformly coated.
Roast in the oven for 10 minutes (if it is not brown enough, roast for a couple of minutes; keep a close eye; the bread burns really quickly). This can be done while the veggies are being roasted.
Remove the tomatoes, add the cilantro stems and bay leaf, and roast for another 5 minutes.
When cool, blend the tomato, red pepper, and garlic mixture into a fine puree.
Heat a large pot and add another table spoon of oil. Add the tomato soup along with 1-2 cups of water and let it simmer for 10 minutes until it is nice and bubbly.
Remove from the heat and serve with ghee croutons, balsamic glaze, and cilantro.
