The healthy week continues with this hearty tomato and basil soup. The key to this soup is to roast the tomatoes in the oven before you cook it in broth. It will leave the tomatoes sweet and caramelized and with a lovely toasted flavor to it. This soup is so full of flavor, it won’t need any cream added to it.
I did homemade parmesan chips as a little add-on, the cheesy flavor from the chips goes super well with the tomato soup.
- 1 kg of plum tomatoes, cut in half
- 1 tbsp salt
- 1 tsp black pepper
- 2 yellow onions, chopped
- 5 garlic cloves, chopped
- 1 can plum tomatoes
- 80 g. of fresh basil leaves (yes it’s a lot of basil but this is key)
- 1 litre of vegetable stock
- 5 pieces sun-dried tomatoes
- olive oil
- 1 tsp of cayenne pepper flakes, if you want to add some spice to it
- freshly grated parmesan cheese for the chips
How to make the Oven Roasted Tomato and Basil Soup
Preheat oven to 200 degrees celsius. Toss together the tomatoes, some olive oil, salt and pepper and spread the tomatoes on a baking sheet and roast for 45 minutes.
In a pot, saute the onions and garlic with 2 tablespoons of olive oil, the sun-dried tomatoes and cayenne pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, basil leaves and vegetable stock. Add the oven-roasted tomatoes to the pot. Bring to a boil and simmer uncovered for another 40 minutes.
In the meantime, make rounds of parmesan cheese on a baking sheet and place in the oven for 5 minutes. Let them cool off for 10 minutes before you remove them from the baking sheet.
Puree soup with an immersion blender and garnish with some fresh parmesan cheese chips. Enjoy!