Monday, February 24, 2014

Recipe: Roasted Tomato and Basil Soup

This isn't a budget soup recipe, this is a little bit of luxury- very rich and tasty. Roasting the tomatoes gives such a lovely sweet slightly caramelised flavour to the soup it's really delicious. If you want to make it vegan, use soya spread and soy milk. This makes a really nice tomatoey/red winey sauce as well- for pasta or meat dishes.


Roasted Tomato and Basil Soup (serves 8)
2kg fresh tomatoes, halved
2 tsp dried mint
Salt and pepper


45g margarine
4 large white onions, diced
5 celery sticks, diced
1 tsp dried mint
1 tsp fennel seeds
2 bay leaves
1 red chilli, seeded and diced
1 litre vegetable stock
100ml red wine
70g fresh basil (stalks and leaves) roughly chopped
100ml skimmed milk
Salt, pepper and sugar to taste
Fresh basil for garnish


1. Preheat the oven to 200C. Place the tomatoes facing up in a roasting tray. Sprinkle with mint, salt and pepper and cook in the oven for 15 minutes.
2. Meanwhile, in as large pan, fry the onion, celery, chilli, mint, fennel seeds and bay leaves in the margarine for 10 minutes, stirring often. Add the roasted tomatoes, vegetable stock and red wine and cook for a further 30 minutes on a medium heat, stirring occasionally.
3. Add the milk and fresh basil, and cook for a further 3 minutes. Blend the soup until smooth, season to taste, and serve with some extra fresh basil on top.

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