Roasted Tomato and Basil Soup

Tomato Soup plated

There is tomato soup on my wall. No, it’s not from a food fight. It’s actually a fairly regular occurrence in our household.

Since I’ve discovered this soup, it’s become one of my favourite dishes to make. The smell of sautéed onions and garlic, roasting tomatoes and fresh basil fills the entire house. Slowly roasting the tomatoes lets their sweetness really come out. The smokiness of roasted paprika adds a little extra something to this soup- my husband (The Carnivore) can’t get enough of it! This is a tomato soup to put all others to shame. It’s surprisingly easy, absolutely delicious and very versatile; not just with customising it exactly to your taste (Spicier? More roasted peppers? Different herbs? Topped with parmesan, croutons, crème fraiche?), but also with what you can do with the leftovers (apart from eating). The leftover soup makes a great base for pasta sauce, curry, or another type of soup, such as minestrone.

Test it out and let me know- I am thoroughly convinced this is the best tomato soup yet!

Roasted Tomato and Basil Soup
 
Prep time
Cook time
Total time
 
Best tomato soup you'll ever taste.
Ingredients
  • 1kg plum tomatoes
  • 0.5 kg small tomatoes
  • 1 red pepper
  • 2 large onions
  • 4 cloves garlic
  • Bunch of fresh basil
  • Cream or crème fraiche
  • Good-quality olive oil
  • 1 cup of beef or vegetable stock (or bouillon cube)
  • ½ tsp thyme
  • ¼ tsp spicy paprika
  • Freshly ground salt and pepper
Instructions
  1. Optional but highly recommended: skin the tomatoes! Bring a pot of water to the boil. Cut a shallow X in the skin of each tomato. This is the point where the skin will peel off. Carefully drop the tomatoes into the boiling water and leave for a minute. Pull them out and rinse or, better yet, put into a bowl of cold water. The skin comes off very easily!
  2. Preheat oven to 400 F/ 200 C.
  3. Cut tomatoes and pepper in half, place in bowl and drizzle with olive oil. Add salt and pepper and mix until evenly coated.
  4. Lay the halves onto a baking tray and place in oven for about 45 minutes, or until the vegetables are roasted through.
  5. In the meantime, heat some oil in a large, heavy-based pot.
  6. Chop up the onions and mince the garlic.
  7. Saute the onions for a few minutes until soft, then add the garlic. Saute on medium heat till onions are translucent and garlic is slightly browned.
  8. Add the roasted vegetables, stock and spices to your onion mixture. Cover, bring to a boil and let simmer, uncovered, for 30 minutes.
  9. Puree with a handheld mixer or transfer in batches to a food processor.
  10. Serve with a dollop of creme fraiche, fresh basil and good bread.

 

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