Tomato and Basil Soup

Servings: 4 – 6

I love this Tomato and Basil Soup in Summer when tomatoes are at their best. It is the only time of year that I make it; ideally with tomatoes from the glasshouse or the best local tomatoes I can get hold of. It is worth blending it in a stand alone blender if you have one and sieving it as well.

Cooking time: 1.5 hours

What you’ll need

Heavy based pan, blender

Ingredients

• 1.5 kg fresh tomatoes
• 1 onion finely chopped
• 2 cloves garlic, finely chopped
• handful fresh basil, oregano or marjoram
• olive oil
• 800 ml – 1 litre water
• salt and pepper

Method

1. Preheat oven to 180C
2. Cut the tomatoes in half, remove the core and squeeze out most of the seeds.
3. Place on a roasting tray with some torn up basil leaves and marjoram or oregano, season with salt and pepper, a teaspoon of sugar and a good drizzle of olive oil.
4. Roast for 40 minutes – 1 hour until soft and starting to colour.
5. Meanwhile in a pan cook the onions with the garlic slowly in a little olive oil until soft and a little coloured, when ready add the cooked tomatoes with the juices and then the water.
6. Bring to the boil and simmer gently for about 15 – 20 minutes. your soup may not look promising at this point but transforms when blended
7. Taste for seasoning and then blend until fine in a blender and if you like it really smooth (as I do) pass it through a sieve.
8. Check the seasoning again and serve with a drizzle of really good extra virgin olive oil and some fresh basil leaves.
9. Can serve with freshly grated parmesan or homemade pesto would be superb.

Notes

For best results use a stand alone blender and sieve. Freezes well.

Have a look at the Journal for more seasonal recipes and inspiration .