Are you loving this weather? Yesterday I put all the quilts onto the beds {over summer we just have a flimsy blanket because it’s hot in these here parts}, and my excitement for that small change in our home is pretty darn lame. This past summer was particularly hectic. And by hectic, I mean HOT.
So now that the weather is cooling, I have pulled out all my warm winter-y clothes, and making all the soups… some may say I’m jumping the gun, but I say I’m enthusiastically embracing life. LIFE, y’all.
This tomato soup is one of the first I’ve made for the season, and it’s a good one. It’s so easy to make and has lots of flavour from the roasting and the herbs. So good!
Roast Tomato Soup Recipe
Ingredients
1.5kg tomatoes, halved
1/4 cup olive oil, plus a little extra for cooking onions
Salt and freshly ground black pepper
1/4 teaspoon white sugar
Sprigs of fresh thyme
1 brown onion, diced
3 cloves garlic, chopped
3 cups vegetable stock
1 bay leaf
1/2 cup cream
1/4 cup fresh basil leaves
Method
1. Preheat the oven to 200ºC and line a tray with baking paper.
2. Put the tomatoes cut-side onto the tray, and drizzle with the olive oil and sprinkle with salt, pepper and sugar. Place the thyme sprigs over the tomatoes and roast for an hour – until the tomatoes are all wrinkled and soft.
3. Once the tomatoes are cool enough to handle, take off the thyme sprigs and throw them away. Peel the tomato skins off and also discard.
4. In a large pot, heat a drizzle of olive oil over medium heat. Add the onions, and cook until slightly brown and softened. Add the garlic and cook for 1 minute. Add the tomatoes, vegetable stock, and the bay leaf, and simmer for 30 minutes.
5. Turn the heat off, add the cream and a handful of basil leaves. Remove the bay leaf, and using a stick blender, puree until nice and smooth. Serve.
