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Roasted Tomato Soup with Basil Oil
2016-06-23- Cuisine: Winter Ideas
- Course: Starter
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Cook Time : 50m
- Ready In : 60m
Ingredients
- 1kg ripe tomatoes, halved
- 2 red onions, peeled and sliced
- 3 garlic cloves, unpeeled
- 2 carrots, sliced
- pinch of sugar
- 3 tbsps olive oil
- 900ml vegetable stock
- 2-3 drops balsamic vinegar
- salt and freshly ground black pepper
- 4 tsps crème fraiche
- 4 tsps basil oil
- 4 sprigs basil
- focaccia or crusty bread, to serve
Method
Step 1
Preheat the oven to 190°C.
Step 2
Place the tomatoes, cut-side up, in a roasting pan with the red onions, garlic and carrots.
Step 3
Sprinkle over the sugar and drizzle with oil. Season with a little salt and pepper. Roast for about 45-40 minutes, until the vegetables are tender and just starting to char around the edges. Check occasionally and turn the onions and carrots in the oil to prevent them sticking.
Step 4
Remove the garlic cloves and squeeze out the garlic, discarding the skins. Place in a pan with the roasted vegetables and broth. Bring to the boil, then reduce the heat to medium and cook for 5-10 minutes.
Step 5
Transfer the soup to a blender or food processor and blitz in batches until smooth – or use a stick blender, off the heat. Check the seasoning, add the balsamic vinegar and reheat the soup over a gentle heat.
Step 6
Ladle the hot soup into bowls and swirl in the crème fraiche and basil oil. Top each bowl with a sprig of basil, toasted almonds (if desired) and serve with choice of bread.
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