Roasted Tomato Basil Soup
Preheat oven to 200 degrees Celsius.
Arrange cut tomatoes on a large baking tray. Drizzle with olive oil and sprinkle with salt. Toss until tomatoes are evenly coated, then arrange them cut side up – they should fill the pan completely. Roast for 50 minutes. Remove pan from oven and set aside.
Warm remaining olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about ten minutes. Add garlic and pepper flakes and sauté for another minute. Carefully pour in the roasted tomatoes and juice. Add the basil, thyme, and 1 cup of water. Simmer for 15 minutes. Remove from heat and allow to cool.
Blend soup in batches in the blender, pouring finished soup into a clean saucepan, straining to remove any skin and seeds.
Serve piping hot, with crackers or chunks of bread.
- 3 kg plum tomatoes, cut in half lengthwise
- 1/4 C plus 1 Tbsp extra virgin olive oil
- 1 Tbsp salt
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 C fresh whole basil leaves
- 1/2 tsp dried thyme
Serve with crackers or bread.