Inspired by that Italian classic papa al pomodoro, a rustic soup, this recipe is easy and creamy, full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!

Roasting brings out the sweetness of the fresh tomatoes. Full of basil and a hint of garlic, this soup will most likely be on you weekly rotation, no matter the season. 

INGREDIENTS

  • 2 kg tomatoes 
  • 1 bulb of garlic 
  • fresh oregano 
  • olive oil 
  • 1 litre vegetable stock 
  • 3 cups fresh basil
  • 2 teaspoons salt
  • 1 teaspoon pepper

Step 1: Preheat the oven to 200°C/400°F

Step 2: Cut the tomatoes in half and place them cut-side up in a large roasting tray. Make the same thing with the garlic bulb. Let’s not forget about how delicious roasted garlic is. The flavor is essential to this recipe — and it’s easy to roast right alongside the tomatoes.

Step 3: Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 30 minutes or until the tomatoes are soft and sticky.

Step 4: Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.

Step 5: Add the vegetable stock, Bring to the boil, then simmer for 20 minutes.

Step 6: After 20 minutes add the basil. This herb also helps to cut the acidity of the tomatoes. Mix everything with a hand blender until fairly smooth.

Of course, a grilled cheese sandwich it’s perfect for this incredible soup. A marriage made in heaven.

Enjoy!

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