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.
- 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.