Roasted Tomato Soup with Basil Drizzle

I first tasted this soup in 2005, when a friend had me over for lunch. I was so pleased by the fresh, simple flavours that came forward. Now, almost 20 years later, I have tweaked it here and there but the freshness of the tomato flavour has always taken centre stage.

Ingredients:

Ripened Roma tomatoes (10)

2 Tbsp Extra Virgin Olive Oil

5 Tbsp flour

5 oz tin of tomato paste

1 tsp ground pepper

6 Tbsp butter

3 medium onions (chopped)

4 cups hot chicken or vegetable stock

2 tsp salt

1 garlic head

Directions:

Quarter the tomatoes and spread in a single layer onto a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cut the top off of the head of garlic to expose the cloves, then wrap in foil and add to the baking sheet with the tomatoes. Roast at 400° for approximately an hour until the tomatoes are beginning to caramelize at the tips. Remove from oven and set aside to cool.

Melt butter in a Dutch Oven over medium heat. Sautee the onions until translucent, add flour and cook stirring for 1 minute. Add roasted tomatoes, hot stock, tomato paste, squeeze the roasted garlic into the mixture, add salt and pepper and stir.

Simmer on medium low for 30 mins. Cool and puree in a blender or with an immersion mixer.

Serve warm and add a drizzle of Basil Oil on top. Top with a sprig of fresh basil.

Enjoy!

Sophia xx