Tomato and basil soup

April 3, 2011

An easy soup that’s full of flavour, helped along by roasting the tomatoes. This is from Jamie Oliver’s new book. Omit the chilli if making for children. I serve with country-style bread toasted and spread with goats cheese.

Serves 4


1kg cherry tomatoes on the vine, red and yellow if you can get them
4 large tomatoes
1 fresh red chilli
4 cloves garlic
2 small red onions
4 tbsp balsamic vinegar
a small bunch of fresh bashil
a few dollops of creme fraiche, to serve

Turn the oven on to 220C. Put a large saucepan on a low heat.

Pull the tomatoes from the vines, but leave some of their green tops on. Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over olive oil and season. Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlilc. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.

Peel and roughly chop the onions and put them into the saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.

Stir 4 tablespoons of balsamic vinegar into the onions and let it cook away and reduce down.

Take the tray of tomatoes out of the oven and add everything to the pan with the onions.

In two batches, pour the vegetables from the pan into a liquidizer. Add most of the basil leaves and whiz to a rustic consistency. Once finished, mix well, season to taste and top with a dollop of creme fraiche, a few basil leaves and a drizzle of olive oil.


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