Tomato & Basil Soup
Prep 5m | Total 1h | Serves 2-4
INGREDIENTS
1kgs roma tomatoes, cut in half
6 garlic cloves
¼ cup extra virgin olive
2 small onions, sliced
2 cups beef broth
a handful fresh basil leaves
¼ tsp dried oregano
salt and pepper to taste
METHOD
Preheat oven to 200c. Arrange halved tomatoes cut side up in a baking tray, along with the garlic cloves. Drizzle with oil, and season with oregano salt and pepper. Roast for 35-40 minutes.
Meanwhile, add 1 tablespoon of oil to a large pan over medium heat. Add the onions and cook, stirring occasionally. Monitor the onions and stir occasionally until they have turned golden in colour. Be careful and watch not to burn them. Caramelizing onions usually takes between 20 and 25 minutes.
When the tomatoes/garlic are done, allow them to cool for 15 minutes before transferring them to a blender. Blend until smooth and creamy. Add the basil leaves and onions and continue blending until completely smooth.
Transfer soup back to the pot and stir in the bone broth. Add additional salt and pepper to taste and stir over medium heat until heated through and well blended.
RECIPE NOTES
Serve with Sourdough/ gluten free bread or add risoni or gluten free baby anellini.
If you don’t make your own broth here are some option that I recommend (please share if you have some great ones on your region):
Broth/ stock.
Australia:
