Roast Tomato & Basil Soup

Perfect for you tomato growers…

[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 1kg home grown tomatoes [/icon_list_item] [icon_list_item type=”check”] 1 red onion [/icon_list_item] [icon_list_item type=”check”] 1/2 a red chilli[/icon_list_item] [icon_list_item type=”check”] 2-3 cloves of garlic (smoked garlic even better) [/icon_list_item] [icon_list_item type=”check”] A handful of basil leaves [/icon_list_item] [/icon_list] [/alert]

Method

1. Peel and roughly chop the onion, take all the green bits off the tomatoes and peel the garlic, then put it all in a roasting tin, mix the whole lot with a good glug of quality olive oil and roast at 220 for half an hour
2. Whizz up the basil with 300ml of warm water and set to one side
3. When done, transfer the veg to a pan (or blender) and blitz.
4. Thin the mixture with the basil water until its your desired consistency, add more water if 300ml wasn’t enough
5. Serve with an artisan bread such as a nice sourdough or ciabatta and garnish with a pinch of roughly chopped basil

[alert type=”info” close=”false” heading=”Consider this…”] [icon_list] [icon_list_item type=”lightbulb-o”] Gently pour a swirl of double cream to the bowl of soup just before serving to add an artistic flourish and add a tasty creamy texture.[/icon_list_item] [/icon_list] [/alert]