What a refreshing soup this is. It’s quick and easy to make. The roasting of the tomatoes adds depth and brings out the intensity of the rich tomato flavours. The continental parsley and basil infuse the soup with a fresh herbaceous dimension.
Ingredients
- Vine ripened tomatoes
- Red Onion
- Whole cloves of garlic
- Continental Parsley
- Fresh Basil
- Tomato Paste
- Salt & Pepper
Olive Oil - Balsamic Vinegar
RICH REFRESHING ROAST TOMATO SOUP
A refreshing tangy tomato soup full of flavour and the earthiness of fresh herbs. A perfect dish for a summer lunch or heartwarming winter meal.
Ingredients
- Ingredients
- 1 kg Vine-Ripened Tomatoes
- 1 Whole head of garlic
- 2 Medium sized Red Onions
- 1 large bunch fresh Continental Parsley
- 1 large bunch fresh Basil
- Olive Oil for roasting
- 4 tablespoons Balsamic Oil for sweetness
- 2 tablespoons Brown Sugar
- 200ml (2x tubs) Tomato Paste
- 100ml Fresh cream
Instructions
Set oven to 200 degrees Celcius to pre-heat
Roasting of Tomatoes
Cut the tomatoes in halve and layer them in a roasting pan cut side up
Cut the garlic head in half and place into the tray
Roughly Shred the parsley and add to tray - keeping some aside for garnish later
Roughly Shred the basil and add to tray - keeping some aside for garnish later
Drizzle the Balsamic Vinegar over
Sprinkle over the Brown Sugar
Season with salt and pepper
Drizzle with olive oil and toss all ingredients to coat with oil
Place in Oven until tomatoes have begun to caramelise
Preparing the Soup
Remove tomatoes from oven
Scoop all ingredients into a large bowl or pot including the natural juices from the roasting of the tomatoes
Squeeze the nutty softened garlic out of the garlic heads and then discard
Use a hand blender to blend the soup to the desired consistency
Add the tomato paste and blend once more
Add cream and season to taste
Garnish
With cream and chopped Continental Parsley and Basil
Notes
This delicious soup is naturally quite thick. Simply add water until you achieve your desired thickness and remember to season to taste Serve with: Crusty garlic bread.
