Roasted Tomato Soup with Basil
Roasting the tomatoes first gives this soup a deep, sweet flavour that simmered tomatoes alone do not reach. It blends smooth, takes basil at the end so it stays fresh, and pairs well with toast or a sandwich.
Ingredients
- 1.2 kg ripe tomatoes, halved
- 1 onion, quartered
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- 750 ml vegetable stock
- 1 teaspoon sugar
- Salt and black pepper, to taste
- A handful of fresh basil leaves
Method
- Heat the oven to 200 degrees C (180 degrees C fan). Place the tomatoes, onion, and garlic on a tray, drizzle with olive oil, season, and roast for 25 to 30 minutes until soft and lightly charred at the edges.
- Squeeze the garlic from its skins into a pan with the roasted tomatoes, onion, and any tray juices.
- Add the stock and sugar, and simmer for 10 minutes.
- Blend until smooth, adding a little water if it is thicker than you like.
- Check the seasoning, stir in most of the basil, and serve with the remaining leaves on top.
Tip
If the tomatoes are very sharp, the small amount of sugar rounds the soup out without making it sweet.