This organic roasted cream of tomato soup is a perfect antidote to the rain I see outside today as I create this recipe. I saw some lovely plump organic vine tomatoes in Tesco and thought they would work perfectly with my basil plant in addition to some left over Yeo Valley cream, and a little tin of Tarantella tomato puree. The result was delicious! It takes a while to roast the tomatoes, but it's worth it. This soup will keep in the fridge for a couple of days in a covered container.
Serves three.
You'll need:
Four large tomatoes or equivalent.
4-5 cloves of garlic.
A handful of chopped fresh basil leaves or a couple of teaspoons of dried basil.
1 red onion, finely chopped.
1 carrot, very finely chopped.
A small tin of tomato puree, or about two dessert spoons if it's out of a tube.
A couple of dessert spoons of double cream.
Salt and black pepper.
Water or stock to lengthen.
Oil to bake and fry.
How to:
Cut the tomatoes in half, pop the garlic cloves on top (no need to peel) and drizzle with oil. Roast on 200c for about an hour or so until they soften.
Fry off the onion and carrot in the oil for about 5 mins on a medium heat, add the tomato puree and cook for another 5.
Pop the garlic out of their skins when cool, and add the garlic and tomato to the carrot, onion and puree mix.
Cover so the water or stock reaches the top of the ingredients, and boil for about 10 min with the lid on.
Add the basil and cream. Turn off the heat and leave for about 5 mins.
Blitz and serve! Enjoy.
