When I first heard of tomato soup, I thought it was weird because of how ketchup tasted. Isn’t tomtato soup just watered down ketchup? My 7 year old mind can’t brain it. The most famous brand was of course, Campbells. I tried it….didn’t like it. Of course as I got older, I got wiser. And tomato soup can be such a comforting dish. It’s easy to put together from scratch. When tomatoes are in season or you have glut harvest of your own, it is easy to put together and the whole family would enjoy it.
I have come to the conclusion that why canned tomato soups taste the way they do is because of added sugar. I do not like too much sugar with my tomato based products. It makes the tomato taste artificial. Give this recipe a go and you can make a big batch and even freeze them for next time.
Roasted Tomato and Basil Soup
- 6 medium tomatoes
- 4 garlic cloves
- 3 tablespoons olive oil
- Dried oregano
- 1 heaping teaspoon of tomato paste/ puree
- Chopped basil leaves
- 1 chopped white onion
- Black Pepper
- 3 cups of chicken stock or vege stock
- Dash of Worcestershire sauce
- Shredded parmesan cheese optional
- Toasted Baguette slices buttered
- Preheat the oven to 180C. Chop the tomatoes into wedges. Remove the stem end.
- In a large bowl, add the olive oil, garlic, dried oregano and onion. Mix them together.
- Add the tomatoes to the oil mixture. Toss the tomatoes to coat. Place everything on a tray. Roast them in the oven for an hour or so.
- When it's done, use tongs to try and remove the skin from the tomatoes.
- Add everything in a pot with chicken stock and put on medium heat.
- Add the tomato paste to the soup. Season with salt and black pepper.
- Add the basil leaves.
- Use a hand blender and blitz everything together. Or pour the mixture into a blender jug and pulse first. When it looks like it's not spitting anymore, blitz away. Remember to keep the lid on!
- Serve sprinkled with some cheese on top and baguette slices.