Tuesday, 25 July 2017

Roasted Tomato and Basil Soup

There is something incredibly comforting about a homemade tomato soup, and this version, with roasted tomatoes, really is a winner. Gorgeous in the summer with fresh, ripe tomatoes - in my case from my Dad's allotment, it's such a treat and so easy to make - it beats any shop-bought versions hands down.

Roasting the tomatoes, intensifies the flavour and gives that lovely, slightly charred, smoky element that makes for a delicious tasting bowl.

This is great for a family meal, with some hunks of fresh, crusty, buttered bread, or a simple light lunch alone too.

If you are watching your calorie or fat intake, simply omit from adding the crème fraiche or the Parmigiana shavings.

Roasted Tomato and Basil Soup


Here's how:
  • 600g fresh tomatoes
  • 1 carrot
  • 1 stick celery
  • 1 white onion
  • 2 cloves garlic
  • 1 tsp dried oregano
  • Pinch salt
  • Pinch garlic salt
  • Pinch black pepper
  • Pinch sugar
  • 3 tbsp. olive oil
  • 2 tbsp. crème fraiche
  • Handful basil leaves and stalks
  • Handful Parmigiana shavings to scatter over the soup

Firstly pre-heat the oven to 180-200. Place the tomatoes into a baking dish. I used a mixture here and halved the larger ones, putting them skin side down. Drizzle over 2 tbsp. of olive oil - use a good quality if you have it, it will make a difference. Now scatter over the tomatoes the garlic salt, oregano, sugar and black pepper and place into the oven for about an hour, or until juice has been exuded from the tomatoes and they are slightly charred - but not blackened.

Tomatoes pre-roasting


Roasted tomatoes


In the meantime prepare the 'base' of the soup, by firstly peeling and dicing the onion and mincing the garlic. Peeling and chopping up the carrot into small pieces and slicing the celery. All of this can be added to a heavy-bottomed pan with a tablespoon more of olive oil and placed onto a low heat until all has been softened, about five minutes. Then turn off the heat and set aside until the tomatoes are roasted.


Place the tomatoes, and any escaping juice in the dish into the saucepan now, and make up the vegetable stock, then pour over. Place the basil stalks into the soup and season liberally with black pepper and sea salt. Now place back on the heat and cook for 30 minutes then remove from the heat and allow to cool

Blitz to a smooth texture and return to the heat. Just before serving add the crème fraiche and most of the basil leaves and stir through, and once dished up into soup bowls, add the shavings of cheese and a few extra basil leaves for garnish. Enjoy!

Some other soup recipes you may enjoy:


Asparagus and Crispy Bacon Soup
Red Pepper Soup
Vegetable Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil Bacon and Kale Soup
Winter Vegetable Soup
Quick Pork Noodle Soup
Skinny Broccoli and Fennel Soup
Creamy Mushroom Soup without Cream

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