About this recipe:This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes.
4 cloves garlic, unpeeled
1kg (2 1/4 lb) plum tomatoes, quartered
3 tablespoons of olive oil
salt and freshly ground black pepper
1L (1 3/4 pints) hot chicken stock
good handful fresh basil
1/2 tablespoon balsamic vinegar
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 190 C / Gas mark 5. Place the unpeeled garlic and tomato quarters cut side up on a baking tray. Drizzle with oil, and sprinkle with salt and pepper. Roast 1 hour in preheated oven.
Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
this is a lovely soup, i sieved after blending as a tweaker advised, i did add more basil when heating the soup up and a little tip regarding the garlic, before putting the garlic cloves into the dish. cut the hard end off (where it was joined to the stalk) leaving the skin on. once cooked its very easy for the inside to slide out, rather than having to squeese it out. - 16 Sep 2010
Altered ingredient amounts.
Thanks so much for this recipe. This was my very first attempt at making soup and it was absolutely delicious! I took advice from other tweaks on here and roasted a red chilli along with the tomatoes and garlic, only added 250ml of stock, sieved after blending and added the basil after sieving and before reheating ready to serve. Made a thick, silky smooth soup that everyone wanted the recipe for! - 19 May 2010