This Tomato Basil Soup Recipe comes from Clodagh McKenna. It’s incredibly easy to make and a great recipe to showcase your own fresh tomatoes and basil if you have been growing them yourself.
- 800g cherry or plum tomatoes cut in half.
- 2 cloves of garlic, crushed
- 1 red onion cut into large chunks
- extra virgin olive oil
- 1 tbsp balsamic vinegar
- 10 basil leaves, torn
- 500ml chicken/veg stock
- sea salt and black pepper
Preheat the oven to 160oC. Put the tomatoes, garlic and onion in an ovenproof dish, season with salt and pepper, and drizzle with olive oil and balsamic vinegar.
Using clean hands massage all the ingredients together for 5 minutes to enhance the flavour of the soup.
Roast in a pre-heated oven at 160oC for 20mins. Allow the tomatoes to cool slightly once they have come out of the oven, and tip them into a large bowl with the fresh basil leaves. Allow the basil to infuse the tomatoes. I usually do this for about 1 minute.
Pour the chicken stock in a saucepan and stir in the tomatoes and basil and place over a low heat for 20 minutes.
To serve, place a piece of toasted baguette on top with melted parmesan cheese.
If you have tried this recipe let us know what you thought of it in the comments below
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