Classic Roasted Tomato and Basil Soup
I don't want to jinx it but it's starting to look like Spring may have finally sprung and with that comes tomato season making this soup the perfect recipe to do this week.
You can't really beat roasted tomato soup especially when it's homemade and especially when you give it a flavour boost from sweet red onions, fresh basil and a kick of balsamic vinegar. It's arguably the ultimate comfort food, particularly when you serve it alongside grilled cheese sandwiches with a good dollop of chutney on the side...
Serves 4-6
2 small red onions, cut into wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp dried oregano
bunch of fresh basil, roughly chopped
sea salt and freshly ground black pepper
500ml chicken stock
Preheat the oven to 200C/375F. Wash and cut the tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, oregano and half of the basil to the pan. Drizzle with the olive oil and balsamic vinegar. Season with salt and pepper. Bake for 45 minutes.
Place the contents of the roasting tray in food processor or blender along with the rest of the basil then begin to blitz. Slowly add the stock until the soup has your desired consistency. Continue blending until smooth. Season to taste and then serve with a little extra chopped basil across the top, if you like.
You can't really beat roasted tomato soup especially when it's homemade and especially when you give it a flavour boost from sweet red onions, fresh basil and a kick of balsamic vinegar. It's arguably the ultimate comfort food, particularly when you serve it alongside grilled cheese sandwiches with a good dollop of chutney on the side...
Classic Roasted Tomato and Basil Soup
Serves 4-6
1kg tomatoes, halved
6 garlic cloves, peeled and whole 2 small red onions, cut into wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp dried oregano
bunch of fresh basil, roughly chopped
sea salt and freshly ground black pepper
500ml chicken stock
Preheat the oven to 200C/375F. Wash and cut the tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, oregano and half of the basil to the pan. Drizzle with the olive oil and balsamic vinegar. Season with salt and pepper. Bake for 45 minutes.
Place the contents of the roasting tray in food processor or blender along with the rest of the basil then begin to blitz. Slowly add the stock until the soup has your desired consistency. Continue blending until smooth. Season to taste and then serve with a little extra chopped basil across the top, if you like.
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