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Roasted Tomato & Basil Soup

by Annalisa Brown (follow)
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Everyone agrees cold nights call for steaming hot bowls of soup. With winter having descended across Australia, you see the line up of office workers microwaving their bulging Tupperware containers of left over soup they’ve had the night before. Sure enough it’s not always the home made variety, but you see the envy in their eyes when you put on display the consummate liquid lunch you have brought that was freshly made the night before.

When Oliver Twist declared … please sir can I have some more … who would have thought he was espousing my home-made roasted tomato and basil soup.

Freshly roasted tomato & basil soup

There are many variations of tomato soup. I first tasted this robust and morish soup as a kid on holiday in the northern wintery Italian Alps of Cortina. While the rich European adults rubbed shoulders après style, I couldn’t think of anything better than immersing myself with the largest bowl of freshly roasted tomato basil soup which warmed every cold morsel of my body.

The look and smell and ultimately the taste of that soup has lasted a life-time.

I make my version of that Cortina soup every winter as I reminisce about those snowed capped mountains and life-long friendships. The intense flavour from roasting the tomatoes and the sweetness from the basil combines perfectly.

I dare-say this version is much healthier and packed full of nutrients and as my husband will tell you, it’s an easy meal that's liquid and filling.

Roasting the tomatoes does take some time but the simplicity in making this soup is worth the end result, so much that you will never go back to eating tinned or powdered cup-o-soup. Family and friends will vote this as one of their all time favourites.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 4 servings

5 large vine ripened truss tomatoes
5 tablespoons virgin olive oil
1 teaspoon rosemary
1 teaspoon oregano
1 large handful basil leaves
¼ x teaspoon chilli flakes
Pinch of salt
Pinch of pepper
1 x 425g tinned tomatoes
2 x cups of vegetable stock

Only two key ingredients are required for this soup - tomatoes and basil

Pre-heat oven to 200 degrees.
Cut tomatoes into quarters.

Quarter the tomatoes

Shred ½ the basil leaves over the tomatoes.

Sprinkle some basil leaves over the quartered tomatoes this helps the freshness and flavour of the basil start to seep into the tomatoes

In a bowl, mix the olive oil, salt, pepper, oregano, rosemary, remaining basil and chilli flakes.

Combine oil, salt, pepper, oregano, rosemary and basil to make the marinade

Place the tomatoes into the oil mix and toss thoroughly.

Add the tomatoes to the marinade, toss ingredients until thoroughly coated

Spread the marinated tomatoes in a layer on a baking tray and roast for approximately 45 minutes.

Evenly line a baking tray with the marinaded tomatoes

In a saucepan, make 2 cups of vegetable stock.

Combine the roasted tomatoes and juice into the vegetable stock along with the can of tinned tomatoes. Bring to the boil and simmer for approximately 15 minutes.

Combine ingredients and bring to a boil

Reduce heat and simmer until some of the liquid reduces and you are left with thick tomato soup

Blend soup until smooth (there may be some lumps however the texture adds to the flavour).

Decorate with a dollop of low-fat ricotta and basil leaves, then serve with warm crusty bread or croutons.

Roasted Tomato & Basil Soup

To make the stock in this recipe, I used 2 cups of water mixed with 1 tablespoon of Vegeta (Gourmet Vegetable Stock)
I only use the best virgin olive oil possible to drizzle over the tomatoes. It helps to bring out the flavours when roasting.

I like this Recipe - 21
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Sounds healthy and nutritious! I can't wait to try this tonight :)
Looks delicious! Will have to make this one!
A delicious simple soup , ideal filler when tired and hungry Thanks !
I will be making this.
by mary
This look really delicious!
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