{"id":31799,"date":"2021-04-25T08:15:00","date_gmt":"2021-04-25T06:15:00","guid":{"rendered":"https:\/\/totallywellness.rs\/recepti\/potaz-od-paradajza-i-bosiljka\/"},"modified":"2021-09-14T16:07:36","modified_gmt":"2021-09-14T14:07:36","slug":"tomato-basil-soup","status":"publish","type":"recepti","link":"https:\/\/totallywellness.rs\/en\/recipe\/tomato-basil-soup\/","title":{"rendered":"Tomato basil soup"},"content":{"rendered":"

You can delight your family with this wonderful, invigorating, and fragrant potage. Since I mixed tomato and basil, it irresistibly reminds me of Italian cuisine dishes. Try it out and let me know your impressions.<\/p>\n

Preparation time:<\/strong> 1 hour 15 minutes
\nServings:<\/strong> 6-8<\/p>\n

Ingredients:<\/strong>
\n5 cup oblong cherry tomatoes, cut in half
\n4 tbsp olive oil
\n1 medium-sized onion, finely chopped
\n\u2153 cup carrots, chopped into rings
\n4 garlic cloves, mashed
\n3 cup vegetable broth or water
\n1 tbsp balsamic vinegar
\n1 tsp fresh thyme leaves, finely chopped
\n1 cup fresh basil leaves
\n\u00bd tsp salt + a pinch of salt
\na pinch of black pepper<\/p>\n

Decoration:<\/strong>
\n1 cup fresh basil leaves
\n5 tbsp extra-virgin olive oil
\nsalt and black pepper to taste<\/p>\n

Instructions:<\/strong>
\n1. Preheat the oven at 180\u00b0C and line the pan with baking paper. Arrange the tomato halves with the cut side up, coat them with 2 tbsp of olive oil, and season with a pinch of salt and black pepper. Bake for 45 minutes or until tomato peel crumples, and the inside of the tomato remains juicy.
\n2. Heat the remaining 2 tbsp of olive oil in a large pot at moderate temperature. Add onion, carrots, garlic, and \u00bd tsp salt and cook until softened, for about 8 minutes. Min in the tomato, vegetable broth or water, balsamic vinegar, and thyme, then cook for another 20 minutes.
\n3. Leave the mixture to cool slightly, then pour it into a blender. Blend until smooth. Add the basil, then blend again.
\n4. For decoration, mix fresh basil leaves, extra-virgin olive oil, salt, and black pepper to taste, in a blender and blend until smooth. Then pour a teaspoon of mixture into each soup plate.<\/p>\n

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