Roasted Tomato & Basil Soup
Yesterday when I got home from work, I wasn't as hungry as usual so I decided to make a soup with all the tomatoes I had in the fridge.. I also had a beautiful Eric Kayser baguette I got a few days ago and it was turning a little stale, so toasting it for the yummy soup was just perfect :)
Easy. Prep & Cook Time: ~60 minutes
Serves 4 - 6
- 6 plum tomatoes, cut into large chunks
- 2 pack of cherry tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 3 - 3 1/2 cups chicken stock
- pinch of chili flakes
- 1 tsp paprika
- 1 tbsp Worcester cause
- 1 tsp white sugar
- 3/4 cup of light cooking cream
- a handful of fresh basil leaves, chopped
- olive oil
- salt and cracked pepper
Preheat the oven to 200C.. Spread the tomatoes on a tray lined with parchment paper, sprinkle with thyme, salt, cracked pepper and generously coat with olive oil.. Roast in the oven for 30 minutes, then turn on the broiler function (grill on top) and roast for another 5 - 10 minutes..
In the mean time, sauté the onions in a little olive oil, once translucent add the garlic and cook for a few more minutes.. Add the paprika, chili flakes, Worcester sauce and the roasted tomatoes with all their juices.. Add the sugar and stock and simmer for 10 minutes.. Now take a hand blender and liquefy the soup.. Add cream, basil, season to taste and cook for another few minutes just to infuse all the flavors.. Serve with toasted bread and enjoy ;)
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