Recipe for restaurant-quality roasted tomato soup

Too often do we undermine the work that goes into making soup. This recipe is by no means a simple one, but it’s easy to get the results which you can impress a dinner party with!

Don’t skimp out on the cherry or honey tomatoes, as they give the soup a sweeter and more pronounced flavour

Ingredients (serves four)
6 medium tomatoes
2-3 handfuls of cherry or honey tomatoes
2-3 cloves of garlic
1/2 onion
1 tbsp apple vinegar
Olive oil, salt, pepper
Small bunch fresh basil leaves
1 tbsp of cream or mascarpone cheese (optional)

Step 3 & 4: The tomatoes should be well cooked and burst by now – heat is very important to bring out the “roasted” taste in the soup

1. Chop the medium tomatoes into quarters, place all tomatoes on a baking tray with crushed garlic, seasoning and olive oil. Bake for 20 mins at 200 degrees (c).

2. Heat a large pan on medium fire, drizzle olive oil then place in the sliced onions for a minute or so. Add in vinegar.

3. Take the tomatoes out of the oven. They should be super soft, some bursted and some charred. Add it into your pan, pouring in all the juices.

4. Turn to high fire for a few minutes. Take out and place every thing in a blender. Add a few fresh basil leaves. Blend well.

5. (Optional) Mix in 1 tbsp of cream or mascarpone cheese for a more dense texture.

Serve and enjoy!

Add some fresh basil leaves and black pepper at the end for garnishing

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