Sam’s roasted tomato and basil soup
A hot bowl of homemade soup has to be one of the most inviting meals on a cold day. Combine it with a slice of warm fresh bread and you have a meal that is sure to please anyone, and this roasted tomato and basil soup is always a winner with our delegates.
A lot of restaurants use thickening agents such as cornflour or a roux to get the right consistency …Not here at the Edinburgh Training and Conference Venue! I like to pack my soups full of vegetables, giving you a tasty nutritious soup full of goodness.
|PREP AND COOK TIME:||EFFORT LEVEL:||SERVES:|
|1 hour 30 minutes||More effort||6 – 8 people|
- 1kg fresh tomatoes, halved
- 1 tin of chopped tomatoes
- 6 cloves garlic, peeled
- 2 large onions, sliced
- 2 large carrots sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 cups vegetable stock
- 2 bay leaves
- Handful of chopped fresh basil
- Preheat oven to 230°C/450°F.
- Wash, core and halve your tomatoes and add to a large roasting tray with half of the onions and the garlic. Season with salt and pepper and drizzle with a good quality extra virgin olive oil. Roast for 30-35 minutes or until caramelized. This intensifies the flavour of the tomatoes and will be the difference between a good soup and a great soup!
- Meanwhile add 2 tablespoons of olive oil into a stockpot and add the carrots and remainder of the onions and fry till softened.
- Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into the large stockpot. Add the vegetable stock, tinned tomatoes and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until the liquid has reduced by a third.
- Discard the bay leaves and add fresh basil.
- Use a hand blender to purée the soup until smooth.
- Season to taste with salt and freshly ground black pepper and serve with warm, fresh bread. Enjoy!