This delicious tomato basil soup is a comforting and flavoursome dish that combines the sweetness of roasted tomatoes with the aromatic freshness of basil. It’s perfect for cosy evenings or a light lunch. It’s also vegan and dairy free!
Ingredients:
- Fresh tomatoes: Roasting the tomatoes helps to sweeten and slightly caramelise them, resulting in a rich tomato soup flavour.
- Garlic: Roasted garlic adds a deliciously sweet flavour to the soup.
- Fresh basil leaves: Basil has a slightly sweet flavour and should be added just before serving to preserve its flavour.
- Optional additions: You can personalise your soup by adding ingredients such as caramelised onions or carrots for extra flavour.
Method of preparation:
Roast the tomatoes and garlic:
Preheat your oven to 200°C (400°F).
Cut 4-5 large tomatoes in half and place on a baking sheet, cut side up.
Drizzle with olive oil, sprinkle with salt and pepper and add a few cloves of unpeeled garlic.
Bake in the oven for 30-40 minutes, until the tomatoes are soft and slightly caramelised.
Remove from the oven and leave to cool slightly. Peel the toasted garlic cloves.
Make the soup base:
In a large saucepan, heat 3 tablespoons of olive oil over a medium heat.
Add 1 small minced garlic clove and sauté until fragrant.
Add the roasted tomatoes (including any juices) and stir well.
Add 1 10.5 ounce can of condensed tomato soup and ¼ cup bottled marinara sauce.
Add 5 1/4 ounces water (adjust to desired consistency).
Season with 1 teaspoon chopped fresh oregano and ½ teaspoon ground black pepper.
Simmer and blend:
Bring the soup to a simmer and cook for about 10-15 minutes to allow the flavours to meld.
Use an immersion blender or transfer the soup to a regular blender (in batches) to blend until smooth.
Finish with the fresh basil:
Return the blended soup to the pot and reheat if necessary.
Just before serving, stir in 1 tablespoon chopped fresh basil (or more to taste).
Season to taste.
Serve and garnish:
Ladle the soup into bowls.
Top each serving with Italian-style seasoned croutons and a sprinkle of grated Parmesan cheese.
