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Roast tomato and basil soup
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Ingredients:
  • 1 bulb garlic, unpeeled, cloves separated
  • 1kg roma tomatoes, halved lengthways
  • 250.00 ml fresh basil leaves, finely shredded
  • 1 large brown onion, finely chopped
  • 91.58 gm tomato paste
  • 510.00 gm chicken style liquid stock
  • Toasted ciabatta bread, to serve
  • Small fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Line a baking tray with parchment paper. Arrange the tomatoes (cut-side up) and garlic cloves on the tray. Drizzle with half of the oil, then season with salt and pepper. Roast for 40 minutes until the tomatoes are tender. Remove from the oven and let them cool slightly.
  • Peel the garlic and discard the skins. Blend the tomato, garlic, and half of the shredded basil until smooth. Strain the mixture through a sieve into a heatproof bowl, discarding the tomato seeds.
  • In a large saucepan over medium-high heat, heat the remaining oil. Add the onion and cook, stirring, until soft for about 3 minutes. Stir in the tomato paste and cook for 1 minute until fragrant. Add the stock and tomato mixture, bring it to a boil, then reduce heat to low. Simmer for about 10 minutes, stirring occasionally, until the mixture has slightly thickened. Stir in the remaining shredded basil, season with pepper, ladle into bowls, top with basil leaves, and serve with bread.

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