Apparently Spring is on its way, but the weather here in England is firmly holding onto Winter for the time being. For this reason alone, I decided to make a batch of tomato and basil soup to take to work this week. When it's freezing cold and dreary looking outside, a warming bowl of soup has a tendency to make everything seem much better (or so my mother always used to say!).
Makes around 4 portions
- 1kg ripe tomatoes
- A large handful of fresh basil leaves
- 500ml vegetable stock
- 50g butter
- 300g onions, chopped
- Olive oil
1. Halve the tomatoes and spread them out on a baking tray. Drizzle a little olive oil over them and then roast them for about 30 minutes or until softened at 220C / Gas 6.
2. Heat the butter in a large pan and stir in the chopped onions. Sweat over a low heat until they're soft.
3. Add the vegetable stock to the onions, stir for about 5 minutes and then add the roasted tomatoes.
4. Remove from the heat and transfer everything into a blender.
5. Add the fresh basil leaves, 3tbsp olive oil and blend until smooth.
6. Season to taste and serve with warm crusty rolls.