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Roasted tomato soup
Roasted tomato soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your tomato soup with savory homemade meatballs for a family-favorite meal.
Ingredients:
  • Meatballs, to serve (see notes)
  • 10 (about 750g) roma tomatoes, halved
  • 4 garlic cloves, unpeeled
  • 10 fresh basil leaves
  • 27.30 gm olive oil
  • 1l chicken stock
  • Thickened cream, to serve
  • Olive oil, extra, to serve
  • Basil leaves, extra, to serve
Instructions:
  • Preheat your oven to 180C. Line a baking tray with baking paper. Arrange the tomato, cut-side up, on the tray. Tuck the garlic around the tomato and sprinkle with fresh basil leaves. Drizzle with 1 tablespoon of oil, season to taste. Roast for 30 minutes until the tomato is soft and collapses.
  • Heat the rest of the oil in a large saucepan over medium heat. Saute the onion, stirring occasionally, for about 5 minutes until softened.
  • Peel roasted garlic cloves and add them to the onion mixture. Stir in the tomatoes and stock. Bring the mixture to a boil. Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
  • Using a stick blender, beautifully smooth out the mixture and adjust seasoning to taste. Divide into serving bowls, and elegantly drizzle with cream and extra oil. Garnish with additional basil leaves for a stunning presentation.

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