Creamy Tomato Basil Soup
Serves 4
Adapted from Simply Delicious
3 pounds (1½ kilogram) Roma tomatoes (or whole canned tomatoes), halved, stemmed, and cut cut into fourths
2 tablespoons balsamic vinegar
2 tablespoons, plus 1 tablespoon, olive oil
1 tablespoon sugar
Salt
2 medium red onions, finely chopped
2-3 cloves garlic cloves, minced
Black pepper
½ cup fresh basil, roughly chopped
2 teaspoon tomato paste
4 cups vegetable or chicken stock
½ red pepper flakes (optional)
½ cup cream
Fresh basil, coarsely chopped, to serve
Preheat the oven to 390° F (200° C).
Place the tomatoes and all the juices in a large mixing bowl and add the balsamic vinegar, 2 tablespoons olive oil, sugar and 1 teaspoon salt. Mix everything together until the tomatoes are well coated.
Line a roasting tray with aluminum foil and pour the tomato mixture in. Place the roasting tray in the oven for 25-30 minutes, stirring everything around about half way through, until the tomatoes have softened and are broken down.
With 5-10 minutes left on the tomatoes, place a large pot over medium heat. Add the remaining 1 tablespoon of olive oil to the pot and, once hot, add the onions and sauté until they are soft and translucent, about 4-5 minutes. Add the garlic and basil and sauté for another minute, stirring constantly so the garlic and basil don’t burn.
Add the roasted tomatoes, and all the juices from the roasting tray, tomato paste, salt and pepper, to taste, and the stock to the pot and stir to combine all the ingredients.
Bring the soup to a simmer, turn the heat to low, cover the pot, and allow the soup to continue simmering for 10 minutes.
If you care about the tomato skins, use a fork, and with the heat still on low, and go through the soup and remove as many tomato skins as you can. The skins should be relatively easy to peal off the tomatoes.
Remove the pot from the heat and blend the soup until smooth, about 3-5 minutes.
Add the cream and season to taste.
Serve as is or pair with a delicious French Onion Grilled Cheese.
Enjoy!