Method
This comforting roasted tomato and basil soup is rich in flavour, easy to prepare, and perfect as a light lunch or starter.
1. Preheat the oven
Preheat the oven to 200°C fan (or 220°C conventional).
2. Prepare the vegetables
Place the halved tomatoes, chopped onion, and garlic cloves onto a large baking tray.
3. Season
Drizzle with 2tbsp olive oil and sprinkle over:
1tsp dried oregano
½tsp salt
¼tsp black pepper
Toss everything together until evenly coated.
4. Roast
Roast in the preheated oven for 35-40 minutes, until the tomatoes are soft and slightly caramelised around the edges.
5. Blend the soup
Transfer the roasted vegetables and all the juices from the tray into a large saucepan. Add:
500ml vegetable stock
15g fresh basil leaves
Blend until smooth using a stick blender, or carefully transfer to a blender and blend in batches.
6. Heat through
Place the saucepan over a medium heat and simmer gently for 5-10 minutes, stirring occasionally.
7. Taste and adjust
Taste the soup and adjust the seasoning if required.
8. Serve
Ladle into bowls and garnish with extra fresh basil leaves.
Serving Suggestions
Serve with crusty bread or toasted sourdough.
Add a swirl of crème fraîche for extra richness.
Top with homemade croutons for added texture.
