Tuesday, 11 October 2011

Recipe - Roasted Tomato and Basil Soup

I fancied making a tomato soup so did a quick search on Google while in the supermarket and found this one which sounded pretty good and easy although it takes a while.

We bought what we needed and came home to make it for dinner.  I changed a few things again...


  • 3 lbs ripe tomatoes, cut in half
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tbsp salt
  • 1 1/2 tsps freshly ground black pepper
  • 1/4 tsp crushed red chilli flakes
  • 2 yellow onions, chopped
  • 6 garlic cloves, crushed
  • 2 tbsps unsalted butter
  • 1 can chopped tomatoes
  • 4 cups fresh basil leaves, roughly chopped
  • 1 tsp fresh thyme leaves
  • 2 pints chicken or vegetable stock (I used veg)
  • Sour cream or yoghurt to serve


Preheat the oven to 200 oC.  Toss together the tomatoes, 1/4 cup olive oil, chilli flakes, salt, and pepper.  

Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a large stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil and the butter for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, and stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  
Our oven always burns whatever is at the back right corner.

Bring to a boil and simmer uncovered for 40 minutes.  
Blend to your desired consistency.  Season to taste.  Garnish with a few fresh basil leaves and a dollop of sour cream or yoghurt.  Serve hot or cold with crusty bread and butter.  :)

According to Nik, it's the best soup I've ever made  :)


andrea roger said...

just made this - yum! x

Bex said...

Glad you liked it Andrea! :) x

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