16/08/2026
Fresh tomato and basil soup - yes, I know it’s strange to be making soup during the summer but this seemed a good way to use up some of my basil. And it will, of course, go in the freezer.
First of all, cut the tomatoes in half and lay cut side up on a baking tray. You’ll need about 1-1.5kg. Sprinkle with salt, pepper and a bit of olive oil and roast them in the oven (190°C for 35 mins). This will concentrate the flavours and bring out their natural sweetness.
While that’s happening, chop a Spanish onion into chunks and put into a large saucepan with a tablespoon of olive oil. Cook over a low heat for 15 minutes or so, with the lid firmly on to stop them from browning. Once softened, add the roasted tomatoes, about 600ml of vegetable stock and simmer for 5 minutes. Allow to cool and then add a tablespoon of balsamic vinegar, a large handful of fresh basil and blend. (I use a stick blender directly in the saucepan)
Season to taste and serve with a sprinkle of grated Parmesan.
Enjoy 😊
