It is not even winter yet and I have found myself wolfing down cup after cup of canned Heinz Tomato Soup. Probably time to make my own right? Yes…
Roasted Organic Tomato Soup
- 3 T (45 ml) olive oil
- 200 g leeks, finely chopped
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 6 cloves garlic, minced/crushed
- 4 sprigs thyme
- about 16 ripe organic tomatoes (medium to large), chopped into chunks
- 2 cans of whole Italian tomatoes, chopped into chunks
- 2 T (30 ml) sugar
- 1 T (15 ml) salt
- 2 t (10 ml) freshly ground black pepper
- 3 T (45 ml) red wine vinegar
- 2 T (30 ml) tomato paste
- to serve: handful of fresh basil leaves, more olive oil and fresh cream
- Pre-heat oven to 180 degrees Celsius.
- In a large heavy based pot on the stove top, heat olive oil, then fry chopped leeks, onion, carrot, garlic and thyme until soft and slightly brown (I didn’t chop it by hand, but used a food processor – saved a lot of time).
- Add the tomatoes (fresh and canned), as well as the sugar, salt, pepper, vinegar and tomato paste. Stir to mix thoroughly. Transfer to a large deep roasting tray, then put in the oven to roast for 1 hour (stir after 30 minutes).
- Remove from oven, discard thyme sprigs, then process untill the right texture is achieved (I found that it stays quite chunky after processing, which is perfect).
- Serve with cream (I love lots of cream in my soup) and a dollop of basil paste.
How to make basil paste:
In a large pot, bring some water to a simmer. Have a large bowl filled with iced water ready next to it. Blanche the basil leaves for 3 seconds (not more, not less) in the boiling water, then remove at once with a slotted spoon and immerse immediately in iced water. Remove from iced water, lightly squeeze out excess water, then pat dry with a tea towel. Transfer to a food processor or pestle & mortar, along with enough olive oil to form a paste and a pinch of course salt flakes. Process/pound to a paste. Store in an air tight container in the fridge and use within 3 days.