Roasted Tomato Soup
A punchy little soup is packed with flavour. This is so easy to make! It is my all time favourite soup. The roasted the onions caramalise and give the tomato an amazing sweet flavour. I soak the unpeeled garlic cloves in milk for about 10 minutes before tucking them in between the tomatoes and popping in the oven. Yum.
Servings: 4 people
Ingredients
- 1 kg ripe tomatoes Roma or Plum cut horizontally, scoop out the seeds if you wish (optional)
- 4 tbsp olive oil
- pinch castor sugar If you are leaving the seeds in the sugar will take the bitterness out of the tomatoes
- 2 onions roughly sliced
- 4 unpeeled garlic cloves (soaked in milk for 10 minutes, optional)
- small bunch of basil separated into leaves and stalks roughly chop separated
- 500 ml chicken stock
- 1 tbsp balsamic vinegar optional
- 1 tsp cumin
- 1 tsp sumac
- 1 tsp chilli flakes optional
- 1 loaf crusty bread for serving
Instructions
Roasting Tomatoes
- Preheat oven to 200°C
- Line a baking tray with baking paper
- Place the sliced onions on the tray and arrange the tomatoes, cut-side up, on top. Tuck in the garlic cloves in between the tomatoes, drizzle the oil and season with salt, pepper, cumin, sumac, chilli flakes and a pinch of sugar
- Bake for about 45 minutes until tomatoes softened and begin to char around the edges.
Making Soup
- Add a small amount of oil to a large pot and add the basil stalks and cook for a minute
- Remove the tomatoes from the oven and fish out the garlic and add the tomatoes and onion plus any juices from the tray
- Squeeze in the flesh from the garlic, discard the skins
- Add the stock stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, leave to cool slightly
- Use a hand held blender and purée the soup, then stir in the vinegar (if using), and season to taste.
- Reheat gently, divide in to bowls and tear the basil leaves into pieces and place on top of each serving.
- Serve with crusty bread