Sunday
Roasted tomato soup with fresh basil
Clean, fresh, and unapologetically not creamy — just roasted tomatoes, basil and a squeeze of lemon. My winter comfort, edging just above minestrone.
The house smells like love when the tomatoes roast. I could honestly live off this soup.
Method
- 01
Preheat the oven to 200°C / 400°F. Arrange the halved tomatoes cut-side up on a large rimmed baking tray with the onion and the whole head of garlic.
- 02
Tear the fresh basil leaves into the olive oil in a small bowl — just to bruise them and release the perfume. This is my addition to the All Recipes version, and it's the moment the kitchen starts smelling like love. Spoon the basil oil over the tomatoes.
- 03
Season with the salt, pepper and sugar. Roast for 45 minutes, until the tomatoes are blistered, slumped and caramelised at the edges.
- 04
Squeeze the soft roasted garlic out of its skin into a blender. Add the roasted tomatoes, onion, and all the precious sticky juices from the tray.
- 05
Squeeze over the fresh lemon juice (my addition — do not skip it). Blend until smooth, or leave it a little rustic if you prefer texture.
- 06
Pour into a saucepan, stir in the broth, and warm through over a medium-low heat for 10 minutes. Taste and adjust salt, pepper and lemon.
- 07
Ladle into warm bowls. Finish with a drizzle of olive oil and a scatter of torn fresh basil. Serve with crusty bread.
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