Generally speaking, at this time of year, we don’t tend to consume a lot of soup, however as this Summer (and I use that term lightly!) has been more autumnal, there have been many days where nothing has hit the spot quite like a delicious, warm, comforting bowl of homemade soup. The other day as the rain lashed against the kitchen window, I picked up my copy of Food to Love, Edward Hayden’s lovely cookbook and turned to the recipe for Slow-Roasted Tomato & Basil Soup.
Here is the recipe and of course, the result.
Ingredients – Serves 8
1 Tbsp Rapeseed Oil
10-12 medium sized, ripe Plum Tomatoes, halved
3 Garlic Cloves, finely chopped
Pinch Light Brown Sugar, optional
Salt & freshly ground Black Pepper
1 small Onion, finely chopped
2 sticks Celery, chopped
2 medium Potatoes, peeled & cubed
1 level teaspoon Tomato Purée
1 ½ pints/800ml Chicken or Vegetable Stock
2floz/50ml pouring Cream
2 tablespoons fresh Basil, chopped
1 tablespoon natural yogurt, to serve
- Preheat the oven to 170C/325F/GM 3
- Place the halved tomatoes into a large roasting tray with the chopped garlic. Season the tomatoes with salt, pepper & brown sugar, if using, and place in the oven to roast for 45 minutes, or until they have softened.
- Meanwhile in a large saucepan heat the oil over a gentle heat and add the onion, celery &diced potatoes and cook gently for 5-6 minutes until they have softened slightly. Next add in the roasted tomatoes & garlic and mix thoroughly.
- Pour in the chicken or vegetable stock together with the pouring cream and allow the mixture to come to the boil.
- Reduce to a gentle simmer and cook for approximately twenty minutes until everything has softened down. Blitz with a blender to a smooth purée.
- Season to taste with salt and black pepper and add in the chopped basil.
- Transfer the soup to warmed cups or bowls and drizzle with a little natural yoghurt if you like it.
This soup is simply delicious, my daughter who is a big tomato soup fan couldn’t get enough of it!