During the week I was flipping through one of my Jamie Oliver book’s and I came across the most delicious looking Tomato soup. I have never had a real tomato soup. When I was a kid we use to eat a lot of can soup, including the Campbell’s Tomato soup. I never really like it though. I just found it tasted like tomato juice, which I wasn’t a big fan either. But I thought I would give it another chance. I adapted this recipe from Jamie’s 15-Minute Meals. It was so delicious and really celebrated the essence of the tomato. The tomato and basil tasted really fresh and fragrant. It was also really creamy without the add of any dairy or dairy substitutes.
Rich Roasted Tomato Soup (vegan, gluten free, soy free, nut free)
2 large tomatoes
500g variety cherry tomatoes (heirloom, orange, red)
4 garlic cloves
1 large red chilli (or 2 small)
sea salt and black pepper
2 medium red onions
4 tablespoons balsamic vinegar
1/2 cup filtered water
1 handful basil leaves
1. Preheat the oven to 220 degrees.
2. Chop the large tomatoes into quarters, crush the garlic cloves and remove the chilli seeds and stem from the chilli. Add all the tomatoes, garlic and chilli to a baking tray. Drizzle with olive oil and season with sea salt and black pepper. Place in the oven for 20-25 minutes, or until tomatoes soften.
3. In the meantime, roughly chop the red onions. Then heat a pan with olive oil and add the red onions. Cook on a medium heat until the onions start to soften. This should take about 5 minutes.
4. Add balsamic vinegar to the onion and allow it to cook through so that the onions are sticky and sweet.
5. Place the onions, roasted tomatoes, roasting liquid (from the tomatoes), basil leaves, water, sea salt (to taste) in high speed processor. Blend until smooth.
6. Serve immediately or reheat in a pot.
*Makes 5 cups