ROASTED TOMATO AND BASIL SOUP

Tomatoes 400gms

Olive oil 20ml

Garlic 6cloves

Basil 10leaves chopped

Peppercorns 6nos

Salt to taste

Worcestershire sauce 10drops

Stock 800ml

Refined flour 10gms

Celery 1inch

Bay leaf 1nos

Honey 1tspn

Butter 10gms

Quarter tomatoes. In a roasting tray, put tomatoes, garlic, peppercorns, Worcestershire sauce, olive oil, celery. Place in a moderate hot oven and roast for about 45 minutes, turning the tomatoes occasionally. Take out, remove peppercorns and bay leaf. Cool the mixture and puree in a blender. In a saucepan, melt butter, stir in flour. Cook for about ½ minute. Add in puree and stock. Boil for 10minutes over low flame. Add in chopped basil. Boil for another 5 minutes. Strain the liquid through a soup strainer. Add salt and honey. Reboil, transfer to a soup bowl.

Garnish with a sprig of basil and serve hot.