This Roast tomato basil soup is so tasty and healthy. By roasting the tomatoes they become way more intense and sharp making the soup really tangy. Deseeding the tomatoes helps them to roast better but I saved the seeds and strained them to make up the stock just to save every drop of tomato flavour. This is totally optional though.
While there is a little oil and butter in this soup, this recipe makes a really large quantity and the rest of the ingredients are really healthy and low-calorie so this is perfect for January if you’ve made some ambitious new years resolutions.
If you’d like to serve this as a starter for a dinner party it will definitely go down well but you may need to tart it up a bit because it’s not the prettiest thing I’ve ever seen. Some croutons here would be perfect!
- 1.5 Kg tomatoes
- 5 tbsp olive oil
- 1 tbsp sea salt flakes
- 1.5 tbsp freshly ground pepper
- 30 g butter
- 2 onions, roughly chopped
- 6 cloves of garlic, minced
- half a tsp chilli flakes
- 1 L chicken/vegetable stock
- 2 400 ml tins of tomatoes
- 1 tbsp thyme leaves
- 100 g basil
- Halve and deseed the fresh tomatoes, saving the seeds.
- Spreat them on a roasting tray drizzling over 3 tablespoons of olive oil and the salt and pepper. Toss to coat and roast at 200 degrees Celsius for 45 minutes.
- Pass the seeds through a sieve and use the collected tomato water to make up the stock.
- In a large pot all the remaining 2 tablespoons of oil and the butter and allow to melt.
- Add the onions, garlic and chilli flakes and cook for 10 minutes, stirring occasionally until browned lightly.
- Add the stock, tinned tomatoes, thyme, basil and the roast tomatoes from earlier.
- Mix and bring up to the boil.
- Once boiling, bring it back down to a light simmer and allow simmer for 40 minutes uncovered.
- Blitz with a hand blender and serve.