Creamy Roasted Tomato Soup with Basil Oil
Feeds 4 - 5
Ahhh soup. I never use to like soup. Of any variety really. Now I love it so much and I don't even know when that happened but it did and I'm grateful to...myself for that.
Not much to say about this soup really, it's super easy, really comforting, and requires minimal effort.
If you wanna get a little fancy you can make the basil oil as well but there's also the option of chucking a bunch of fresh basil on it so... get cracking on a giant pot of soup!
It can be quite a garlicky soup so if you don't want it to have a strong garlic taste then remove the cloves from the pot/oven dish before you blend the soup.
I strain my soup through a sieve because I like a thinner tomato soup however, you don't need to do this - you can keep all the goodness in if you don't mind a more textured soup.
Any seeds are good to throw on this for some crunch.
Why not chop up some bread, toss it in olive oil, throw it in the frying pan, and voila - homemade croutons.
1kg of fresh heirloom tomatoes
3 whole garlic cloves
1/2 white onion, halved
1/2 red onion, halved
3 tablespoons of olive oil
1 tablespoon of salt
1/2 tablespoon of pepper
2/3 cup of whole milk
2 cups of basil (with stalks)
1 cup of water
1 cup of olive oil
Preheat your oven to 200℃
In an oven proof dish or pot throw all your ingredients in and roast for 20 - 30 minutes. Until the tomatoes just start to char.
Blend the soup ingredients together. If you want a thinner soup then strain it. Pour the mixture into a pot.
Put the pot on the stove and heat until simmering. Add the milk and stir for 5 minutes.
Remove from the heat. Serve with basil oil, seeds, double cream, greek yoghurt, or croutons. OR ALL.
Heat up the water until it's boiling. Pour the water in a pot. Blanche the basil for 10 minutes. Put the basil immediately in a bowl of ice water. Remove the basil. Squeeze out the excess water. Blend the basil with the oil. Strain the oil through a sieve and serve alongside tomato soup.