British Tomato Week: Roasted tomato, garlic and basil soup

This soup is incredibly easy to make and it’s versatile as it tastes just as good cold as it does hot. It’s a great basis for building on. Try experimenting with different herbs if you want a change from basil, or add a bit of chilli for a spicier option.

Roasting the tomatoes and the garlic in its skin gives a deeper smokier flavour.

Roasted tomato and garlic soup

Roasted tomato and garlic soup

Serves 4

1kg plum tomatoes, quartered

4 large garlic cloves, unpeeled

3 tbsps olive oil

1 litre vegetable stock

2 handfuls fresh basil

1 tbsp balsamic vinegar

Place the tomatoes and garlic in a roasting pan and drizzle with the olive oil . Roast at 180C for 45 minutes.

Snip the end off the garlic clove and squeeze the roast garlic from the skin into a blender. Add the roast tomatoes and the juices. Pour in the vegetable stock, basil and balsamic vinegar and blend until smooth. Season to taste.

Serve hot or chilled.

Tomato fact of the day

Tomato pulp is very good for your skin. It refreshes, tones and aids circulation and will restore acidity to the face after cleansing. To make a tomato face pack, make a paste by mixing tomato pulp with yogurt. Apply to the face and leave for 10 to 15 minutes, then wash off.

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