A bright tomato soup made with roasted tomatoes, garlic and basil.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 15 minutes
- Cook: 45 minutes
- Serves: 4
- Best season: Late summer
Ingredients
- 1.2 kg ripe tomatoes, halved
- 1 red onion, sliced
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 600 ml vegetable stock
- A small handful of basil
- 1 tsp sugar, if needed
- Salt and black pepper
Method
- Heat the oven to 190 C. Put the tomatoes, onion and garlic on a tray. Add olive oil, salt and pepper.
- Roast for 35 minutes until the tomatoes slump and char at the edges.
- Squeeze the garlic from its skins and tip everything into a pan. Add the stock and simmer for 10 minutes.
- Blend until smooth, then stir in the basil. Taste before adding sugar.
- Serve with bread, olive oil and a few torn basil leaves.
From my cottage notebook
Tomatoes are bossy in the best way. When they are ripe, I try not to interfere too much. Roast them, blend them, and let lunch be lunch.