Bright And Beautiful!
Homemade roasted tomato basil soup made with only the freshest ingredients, garlic, olive oil and caramelised onions. Delicious, wholesome, flavourful and the best way to use up tomatoes! You will never want to go back to using canned stuff after trying this wonderful recipe!
Now , let’s talk about this beautiful soup and what I used to make it incredibly tasty!
Roasted Tomatoes: Roasted tomatoes help to sweeten and also caramelise which gives the soup a rich, sweet flavour. Roma or Plum tomatoes are fine to use as well, but I’ve used fresh garden tomatoes, it is perfectly fine to use what you have available to you.
Roasted Garlic: Roasted garlic is simply delicious. Not only is it a quintessential ingredient to this recipe but also very easy to roast with the tomatoes.
Fresh Basil: Basil is slightly sweet in flavour and is best added to the soup just before serving, as too much of heat will make it less flavourful and turn slightly bitter. Basil also helps to reduce the acidity of the tomatoes.
Caramelised Onions: The sweetness from the caramelised onions gives the soup added flavour. Amazing!
Optional Add-ins: I have included a list of ingredients below which you could use in the soup to make it your own. Have fun and give yourself a chance to be creative!
For the roasted tomatoes
3 pounds rosa or plum tomatoes
8 cloves garlic, peeled
3 Tbsp olive oil
Freshly ground salt and pepper
For the caramelised onions:
1/2 Tbsp olive oil
2 yellow onions, thinly sliced
Add-ins to the soup:
1/2 cup packed basil leaves
1/2 tsp dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup, I used broth.
Freshly ground salt and pepper to taste
Light or regular coconut milk for a creamy vegan soup
Whole milk / heavy cream for a creamy soup
Parmesan cheese, for it’s tangy flavour
A tablespoon or two of butter for a rich flavour
Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment or baking paper , place tomato halves and garlic cloves, drizzle with 3 tablespoons olive oil. Season generously with salt and pepper and roast in the oven for 40-45 minutes.
While the tomatoes are in the oven, you can prepare the caramelized onions. Place a large pot over medium heat and add 1/2 tsp olive oil, onions and stir well to coat onions slices. Cook , and stir occasionally. Check onions, every 5 -10 minutes until they caramelise and turn golden. This takes about 20 minutes.
Once tomatoes and onions are done, allow to cool for 10 minutes or so, then add to a food processor or high- powered blender and give a whizz until smooth. Now add basil and caramelised onions and blend. Alternatively, you could add ingredients to a large pot and blend with an immersion blender. It’s all about what you have available in your kitchen.
Once blended, transfer to a pot and turn on the heat to medium, add dried oregano, vegetarian broth , salt and pepper. You can also add optional ingredients to the soup at this point (as listed in the ingredients).
Allow soup to simmer for about 10 minutes right before serving.
Garnish with grated parmesan cheese and serve with wholewheat toast or rye bread, if desired. Serves 4
I don’t strain the seeds, but you can use a mesh strainer if you like.
Thought for the day!
Love and Light