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Roasted Tomato Soup with Basil

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 -4
Ingredients Method

Ingredients
  

  • 2 lbs plum tomatoes cut in half lengthwise
  • 8 cloves of garlic peeled
  • 1 Tablespoon olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups vegetable stock
  • 2 Tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 cup packed fresh basil leaves

Method
 

  1. Heat oven to 375 degrees. Place tomatoes, cut side up on a baking sheet or roasting pan. Add whole garlic cloves, season with salt, pepper, dried basil and olive oil. Toss with hands to combine.
  2. Roast for 30-35 minutes or until tomatoes are soft, lightly browned on the bottom and skins are starting to peel off.
  3. Remove from oven and peel off skins using tongs or your fingers (once tomatoes have cooled a bit). Discard peels and any burnt pieces of garlic.
  4. Meanwhile heat vegetable stock to a boil in a medium size pot, add peeled tomatoes, garlic and all the juices and tomato paste; stir well.
  5. Reduce heat, add sugar and balsamic vinegar and simmer for 10 minutes.
  6. Place tomato mixture into a blender, with cap removed to allow for steam to escape. Add fresh basil leaves and blend on medium until smooth.
  7. Pour soup back into pot and keep on warm until ready to serve.