Roasted Tomato Soup with Basil Oil


This is a really delicious warming soup full of the lycopene goodness of tomatoes as well as the great healing properties of garlic. Roasted garlic adds a delicious sweetness which goes perfectly in this soup. I made this soup for a Christmas family gathering but I come back to it a lot as it is really delicious and great for these cold days. Make a big batch and freeze for a lazy day, if the snow really hits (or it you are off work sick!). While I use Basil Oil, tarragon works amazing with tomatoes also so try that for a change.

Serves 6
3lbs mixed ripe tomatoes
1 head of garlic
4 tbsp rape seed oil
salt and pepper
1 tbsp sugar
1 tbsp tomato puree
1 onion finely chopped
1 pt vegetable stock

Basil oil to serve

Quarter the tomatoes
Cut the garlic head in half
Spread all on a baking tray, season well with salt and pepper, drizzle over the oil and roast for about 30 minutes
Meanwhile sweat the onion in a big pot in a little oil until softened
Remove the garlic, tip all the tomatoes and juice into the onion mix
Squeeze the garlic out of their skin into the pot of tomato.
Add the puree, sugar and stock,bring to the boil and simmer for about 5 minutes
Season more if it needs it
Liquidize and sieve, pushing as much as you can through the sieve
Serve with a drizzle of basil oil on top.

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