Since Andrea asked, this is the easiest of soups. Roasting everything first adds a depth of flavour.
You need:
10 decent sized tomatoes with the top sliced off
2 peeled red onions
A handful of fresh basil or 2 teaspoons of dried
2 cloves of garlic
Hot vegetable stock (the cubed stuff you get in supermarkets is fine)
Pre-heat your oven to 180%c.
Put all the vegetables in a roasting tray big enough so they all fit snugly, none piled on top of the other.
Drizzle well with olive oil, sprinkle on half the basil.
Put in the oven for 20 minutes, the shake the tray well, leave in for another 10 minutes - but take out if the tomatoes start to go black.
While everything is roasting, dilute your stock cube in hot water as directed by the packet, keep warm in pan on the hob.
Put all the roasted veg in a blender, make sure you scrape the side of tray, those bits are full of taste.
Whiz the blender until smooth. Sprinkle in the restof the basil.
It's ready to serve - you MUST eat with good crusty bread.
Easy.
Thank you! I might actually do this today :P
The co-op next to where I live does some pretty good crusty bread which I approve of.
Rating soon to follow :D
Posted by: Andrea | March 24, 2009 at 10:41 AM
Will be testing this too, having dined royal and regular on your earlier tomato soup recipe. Must admit a fondness for well blackened tomatoes.
Posted by: Chris | March 24, 2009 at 11:56 AM
It was met with approval! May I suggest roast tomatoes and garlic - plum tomatoes, garlic cloves as many as your heart and Mrs. Northern please (or stand), sprinkled with basil and drizzled with olive oil. Very good as a side dish if you ask me.
Posted by: Andrea | March 24, 2009 at 06:13 PM
I bet that's really tasty. I feel the hunger now.
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