An easy, delicious soup recipe that is perfect for this cold weather.
TOMATO & BASIL SOUP
INGREDIENTS
Serves 2
750g plum tomatoes
handful basil
4 garlic cloves
2 tbsp olive oil
salt and pepper seasoning
1 large onion
1 tbsp oregano
1 tbsp paprika
200ml vegetable stock
mature cheddar, to serve
METHOD
Preheat oven to 200 degrees. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with a tbsp of olive oil. Generously season with salt and pepper. Roast in the oven for 30-40 minutes, until cooked.
While the tomatoes are roasting, make the caramelized onions by adding a tbsp of olive oil to a large pot and place over medium heat. Add the sliced onion and allow to cook for 5-10 minutes, stirring regularly. Leave the onions for around 20 minutes to make sure the onions have caramelised.
Once the tomatoes are done roasting, allow them to cool for 10 minutes before adding to a food processor. Blend until you have a smooth consistency. Once the onions have cooled, add the them as well as the basil to the processor and blend again.
After blending, transfer back to pot, turn to medium low heat and add in the oregano and the veg stock. Season with salt and pepper to taste.
Allow the soup to simmer 10 minutes before serving. To serve, garnish with cheddar cheese and serve with a side of toasted bread.
