We’ve been on a bit of a soup high these last few weeks, but if the weather calls for it I’m not making any excuses. The thing about soup is that it doesn’t take a lot of prep work, and the longer it simmers the better it gets. That leaves you with more time to snuggle with a fleecy blanket. 🙂
This tomato and basil soup is no exception. It has a rich tomato flavour as the tomatoes are roasted prior to adding it to the soup which is enhanced by garlic and some fresh basil. The cream and red wine makes it super luxurious and topping it with more basil leaves gives it a fresh quality. I used a cup of leftover soup the following day to create a luscious spaghetti bolognaise – I totally recommend trying this too.
Recipe adapted from Sarie Kos, No 33
10 tomatoes, halved
2 teaspoons garlic
3 tablespoons butter
1 onion, chopped
250 ml red wine
1 can tomatoes
250 ml cream
Handful of fresh basil leaves
- Place the tomatoes on a baking sheet. Place the garlic on the tomatoes and drizzle with a bit of olive oil. Roast it in the oven at 200 degrees for about 20 minutes. Once done, set aside.
- Heat the butter in a large pot and saute the onion for about 2 minutes. Add the grilled tomatoes and fry for another 5 minutes.
- Add the red wine and can of tomatoes and boil for around 10 minutes. Add the cream and basil and simmer for about an hour.
- Remove from heat and whiz it up in a blender until smooth. Pour back into the pot and simmer for another half an hour or so.
- Serve hot with fresh basil leaves and black pepper.