I asked the hubby to pick up some cherry tomatoes for our salad a couple of days ago and he came home with a kilo pack of them… A kilo… for one salad…
What’s a girl to do? Make soup of course!
Usually I make this with normal sized tomatoes so this was kind of a first for me, but at the end of the day cherry tomatoes are still tomatoes.
Why roasted? Because I love the slightly smokey flavour it gives the soup.
1 kilo Tomatoes, chopped – or in this case, cherry tomatoes, halved.
1 large Onion – quartered
3 cloves Garlic, peeled
1 litre Vegetable Stock
2-3 tbs Olive Oil
1 tbs Dried Basil
Salt and Pepper
1. Place tomatoes, onion and garlic into a roasting pan, add basil and drizzle with olive oil. Mix to combine and roast on 180°C for about 45 mins
2. Once the veg is roasted transfer into a large saucepan along with all the juice from the roasting dish. Add stock and season to taste – bring to the boil, then reduce heat and simmer for 15 mins.
3. Take off the heat and use a stick blender to puree your soup straight in the pot.
You can serve this up garnished with creme fraiche and some dried dill or fresh basil or just drink it out of a mug with some crusty bread, whatever you prefer.