Roasted tomato soup with basil, a delicious homemade soup to warm you up on a cold winter day. It might be simple, but the flavours are fantastic. Healthy, easy to make, and so comforting.
Dinner should always be nice and light, as this will (should) ensure a good night sleep. And a lovely soup can be the answer. A few simple ingredients, a few tricks, a bit of magic, a blender, and voilà, dinner is served.
About the tricks, roasting the tomatoes gives the soup that wow taste. You can also roast the onion at the same time, but l prefer to fry it to get that lovely caramelised taste and then add the roasted tomatoes to the pan. Some people may like to serve the soup with cream as well, I just added a bit on top, but you can also add some while you blend the tomatoes.
Cooking at home is so easy, and l cannot believe how much money people spend on ready-made soups. So many nasty ingredients are added to give a better taste. I am always shocked to read some labels, you hardly get any vegetables in your soup. Not to mention the soups in sachets, which are really bad for our health.
Tomatoes are usually at their best and juiciest in summer time, that’s when you get to taste what a tomato actually tastes like, the real taste, the very one. Unfortunately, once their season is gone, most of them are tasteless, even if we can easily find them in any supermarket all year around. And that’s because they are probably full of nastiness to get them grow quickly, beautifully round, and red.
Mum always has tomatoes in her garden in summer time, and I must say, not a single tomato looks like each other. They are never perfectly round, spotless, but guess what, they are the tastiest, and best tomatoes in the world. No chemicals to alter their taste, just the real deal.
She makes her own tomato paste, and all sorts of other tomato and aubergine spreads for the winter. She is like a busy bee, getting her pantry ready with all sorts of goodies. She hardly ever buys any tomato paste in winter time, and she usually makes tomato soup from the tomatoes she preserved in summer time. Isn’t she amazing? I am nowhere near as organised, although I wish I could be.
- 8 large tomatoes
- 1 onion
- 400 ml vegetable stock (2 cups)
- 1 tbsp vegetable oil
- salt and black pepper
- cream to serve (optional)
Preheat the oven to 200 degrees C. (390 Fahrenheit).
Cut the tomatoes in quarters and place them on a roasting tray.
Roast for 45 minutes.
In a pan, add one tbsp of vegetable oil. Cut the onion finely and fry until golden.
Add the roasted tomatoes to the pan and cook for 10 minutes, until the tomatoes become mushy.
Add 400 ml of vegetable stock and stir for 2 minutes.
Chop some basil and season well with salt and pepper.
Remove from the heat and allow it to cool.
Pour the soup in the blender and blend until smooth.
Sieve the pips out, then transfer to a pan and reheat it.
Transfer to a bowl and serve hot.