Roasted Tomato Soup
Roasted Tomato Soup: Rich, smoky flavours infused from roasted tomatoes, garlic and onions, blended to velvety perfection. A comforting and soul-warming classic.
Equipment
- 1 Stock pot Large, lidded and heavy bottomed
Ingredients
- 3 tbsp Olive oil
- 800 grams Tomatoes (Preferably on the vine)
- 2 tsp Dried basil
- 2 tsp Dried Oregano
- 5 cm Fresh ginger
- 1 head Garlic
- 1 Carrot
- 2 large Red onion
- 1 tbsp Tomato puree
- 1 tsp Sugar
- 750 ml Vegetable stock
- 1 handful Fresh basil leaves
- 150 ml Double cream
Instructions
Prep
- Pre heat oven to 200℃
- Remove any green from the tomato, cut into quarters, place in a bowl and mix with half of the oil, salt, pepper and the dried herbs.
- Leave the head of garlic whole, remove any loose outer skin and cut off the top like a boiled egg. Peel one onion and cut into quarters. Peel the carrot and chop into large chunks
- Finely chop the other onion.
- Weigh/ measure the other ingredients
To Make
- Place everything on the ingredient list from tomato to the quartered red onion (keep the finely diced onion for later) in a roasting tray. Pour over a good drizzle of olive oil, season with salt and pepper, mix to coat and roast in the oven for 30-40 minutes, turning occasionally
- When roasted, allow to cool for 5 minutes and peel, then chop/ mash up the ginger. Squeeze out the head of garlic and chop/ mash the soft delicious contents
- Add the remaining oil to the large stock pot over a medium heat. Soften the chopped onion for 5 minutes or so, stirring frequently
- Add the tomato puree and sugar and cook for 1-2 minutes, stirring constantly
- Add the contents of the roasting tray to the stock pot. Use a little hot stock to de-glaze the roasting tray, add this and the rest of the stock to the pan and bring to a low simmer. Reduce heat to low
- If you have the vines from the tomatoes, put them in the soup now. You will remove them before you blend the soup but they will help impart that floral tomato flavour to the finished soup. That delicious smell of tomatoes in a green house comes largely from the vines, not the tomatoes themselves
- Partially cover and cook on a low heat for 25-30 minutes. Remove the vines and discard
- Blend well with a stick blender (Or blender). Add cream and blend again briefly
- Rip and add the basil leaves and season with salt and pepper to taste. Mix and cook on low for 5 minutes
To Serve
- Serve with a bowl of parmesan cheese to share or even with a splash of balsamic for flavour and style. Alternatively, elevate your soup with a Pasta Topper (See Recipe Index)
Nutrition
Calories: 195kcal
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