Roasted Tomato Soup with Basil Oil2016-06-23
- Servings : 6
- Cook Time : 50m
- Ready In : 60m
- 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
Preheat the oven to 190°C.
Place the tomatoes, cut-side up, in a roasting pan with the red onions, garlic and carrots.
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.
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.
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.
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.