The smell of roasted tomatoes is pretty heavenly right?
Combine that with onions and garlic and holy smokes your nose will be thanking you as much as your taste buds!
This has to be one of the simplest recipes I have come across over the years, I think originally the idea came from Nigel Slater who is great at keeping the whole cooking process easy (love him).
All you have to do is roast the tomatoes, onions and garlic in a roasting tin with a drizzle of olive oil for about 40mins.
Try to wait until the tomatoes have gone a bit wrinkly and are just starting to brown along side the onions before blending everything up so you get that yummy caramelized flavour.
Then whizz everything up for a minute or two in a blender to make a lovely thick and creamy soup.
ROASTED TOMATO, ONION & BASIL SOUP
- 500g fresh tomatoes (big ones cut in half, cherry leave whole)
- 1 onion, chopped
- 30ml olive oil
- 3 cloves garlic, peeled and left whole
- 1 tsp basil dried
- a pinch of red chilli flakes
- a good pinch of salt and pepper
- ½ tsp red-wine vinegar
- 1 cup water
- Preheat the oven at gas mark 5/190°C/375°F
- Peel and chop the onions, remove the stalks from the tomatoes and chop them in half, in a roasting tin mix everything in the ingredient list except for the red wine vinegar and water.
- Bake the tomatoes and onion mix for approx 45mins with a shake half way through, once the onions are soft and the tomatoes have darkened remove from the oven and transfer the whole contents of the tray to a blender/food processor. Blend until smooth.
- Add the vinegar, water, salt and black pepper.
- Return to a saucepan to re heat for 2-3mins.
Other soups in this blog: