Some might say that this soup is best suited to summer months when delicious ripe Irish tomatoes are in high season. It is true that the result will be fresher however using a good- quality tin of cherry tomatoes makes for a really delicious taste of summer, any time of the year. If using a tin of tomatoes always add a spoonful of sugar as they tend to be sharper in taste. I'm a fan of homemade soups for many reasons. They are quick to make, filling, nutritious and also when blender a great way to sneak some vegetables into your child's diet.
This recipe is from Clodagh McKenna's Homemade. I simply blended it and added a little dash of cream before serving to the children.
Roasted Tomato & Basil Soup
600g cherry tomatoes, halved
2 garlic cloves,crushed
1 red onion, chopped into large chunks
extra virgin olive oil, for drizzling
1 tbsp balsamic vinegar
10 basil leaves, torn
500mls chicken or vegetable stock
sea salt and freshly ground black pepper
- Preheat the oven to 160C.
- Put the tomatoes, garlic and onion in an over proof dish, season with salt and pepper, and drizzle with olive oil and balsamic vinegar.
- With clean hands, massage all the ingredients together for 5 minutes to enhance the flavour of the soup. Roast in the oven for 20 minutes
- Allow the tomatoes to cool slightly when they have come out of the oven, then tip into a large bowl with the fresh basil leaves. Allow to infuse for a minute.
- Pour the stock into the saucepan, stir in the tomatoes and basil and place over a low heat for 20 minutes.
- Serve the soup chunky or blend for a smoother finish.