Comforting roast tomato and basil soup

Jun 07, 2020
This delicious dish will have everyone asking you for the recipe. Source: Getty.

As the nights start to get cooler, there’s truly nothing more comforting than a good soup for dinner. And if you’re on the hunt for one of the best recipes – this roast tomato version will have you wanting to give it a go every single night!

Simply serve this creamy soup up with a side of crusty bread or pop a few toasted croutons in the mix and the crunchy addition will take it to the next level! Try this out on a cool winter evening and you definitely won’t regret it!

Ingredients

  • 1.2 kg Roma tomatoes , halved lengthwise
  • 600g cherry tomatoes, halved lengthwise
  • 8 whole cloves garlic, peeled and smashed with the back of a knife
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 large brown onion, chopped
  • 1 red capsicum, deseeded and diced
  • 1 potato (100g), diced
  • 3 tablespoons tomato paste
  • 4 cups vegetable stock
  • 2 cups lightly packed fresh basil leaves, roughly torn

Method

  1. Preheat oven to 220C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized saucepan over medium-high heat. Add the onion, capsicum and potato. Cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges or for about 6-7 minutes. Stir the tomato paste through the potatoes and onion; pour in the stock; season with extra salt. Cover and bring to a boil.
  3. Reduce heat to low. Simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the stock (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth. Serve.

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