Creamy roasted tomato basil soup

Creamy roasted tomato basil soup
Creamy roasted tomato basil soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1.2

    kg | 2 1/2 lbs Roma tomatoes , halved lengthwise

  • 600

    g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise

  • 8

    whole cloves garlic , peeled and smashed with the back of a knife

  • 3

    tablespoons olive oil

  • Salt and freshly ground black pepper

  • 1

    large onion , diced

  • 1

    red bell pepper (capsicum), deseeded and diced

  • 1

    potato (100 g | 3 oz), diced

  • 3

    tablespoons tomato paste

  • 4

    cups vegetable broth

  • 2

    cups lightly packed fresh basil leaves , roughly torn

Directions

Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth. Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a textured smoother soup. Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy, crusty bread

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