Silky, roasted tomato soup with fresh basil, a warming bowlful of Italian flavours. Slow-roasted tomatoes add depth and sweetness, while the basil brings a fresh, fragrant finish. Perfect with a side of grilled cheese or crusty bread.
Preheat oven to 180°C. Arrange tomato halves cut-side up on a baking tray. Drizzle with 30 mL olive oil, and season with salt and pepper. Roast for 40 minutes until softened and lightly caramelised.
Description - Step 2
Sauté the Aromatics
In a large pot, heat remaining 30 mL olive oil over medium heat. Sauté onion, garlic and carrots with a pinch of salt until softened and fragrant, about 8-10 minutes. Stir in tomato paste and cook for 1 minute more.
Description - Step 3
Simmer the Soup
Add roasted tomatoes (with juices), stock, vinegar and oregano to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes to allow flavours to meld.
Description - Step 4
Blend Until Smooth
Remove soup from heat and let cool slightly. Working in batches, purée soup in a blender until smooth. (Alternatively, blend directly in the pot using an immersion blender.) For a silkier texture, pass blended soup through a fine mesh sieve.
Description - Step 5
Season and Serve
Return blended soup to the pot and gently rewarm over low heat. Stir in torn basil leaves. Taste and adjust seasoning with salt, pepper, and sugar if needed. Ladle into bowls, finishing each serving with a swirl of olive oil and basil sprig to garnish.
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Italian
Intermediate
Appetizer
