Roasted Tomato and Basil Soup

A tasty and nourishing soup which will be loved by the whole family. It is quick and easy to make, and uses roasted tomatoes and fresh basil so is perfect if you have a glut of tomatoes in your garden.

I make this during the summer months and then freeze it for colder days. This recipe serves 4.

1-1.5kg of tomatoes (vine ripened is best)

1 Spanish onion

3 tbsp of olive oil

sea salt and black pepper

750ml vegetable stock

a large handful of basil leaves

1 tbsp of balsamic vinegar

Freshly grated Parmesan to serve

Preheat the oven to 190ºC and line a shallow baking tray with parchment paper. This will save on the washing up later!

Cut the tomatoes in half across the middle and place them cut side up on a shallow tray (no need to skin them). Sprinkle with 2 tablespoons of olive oil, salt and pepper and place in the oven for 30-35 minutes. This will concentrate the flavours and bring out the natural sweetness of the tomatoes.

While that's happening, peel and chop the Spanish onion into chunks and put into a large saucepan with a tablespoon of olive oil. Cook over a low heat for 15 minutes of so stirring occasionally. Keep the lid firmly on to stop the onion from browning.

Once softened, add the roasted tomatoes and the stock and simmer for about 5 minutes. Turn off the heat and add the balsamic vinegar and the basil. Blend in the saucepan with a hand-held stick blender and check the seasoning. Add more basil leaves, salt and pepper as needed and blend again. Serve in deep bowls with a sprinkle of freshly grated Parmesan and a few croûtons.

If you also have a glut of courgettes in your garden, try my courgette and tomato soup.

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