This soup is so nice and sweet and tangy and fresh from the basil you’ll down it in one gulp. Also, the baguette toast made with olive oil and lots of pepper is the perfect compliment. I dare you to do this and not like it, because it feels way too good in your mouth to deny it. I’m in Chile right now and we’re entering the middle of winter, so it also felt extra good to have an internal fire with this hot soup… yum!
– 6 large tomatoes
– 20 cherry tomatoes
– 1 red bell pepper
– 4 bayleaves
– 50ml olive oil for the tomatoes + 15ml for the onions
– 1 red onion
– 4 garlic cloves
– 2 tbsp tomato puree
– 5g basil (around 20 leaves)
– salt and pepper
– sugar to taste
– optional: cream and baguette toasts with olive oil, salt and pepper
1. Roast the tomatoes (cut in halves) in the oven at 200C with the red pepper (without seeds and top), bayleaves and olive oil for about 30-45min or until very soft.
2. Slice the onions and sweat them in the olive oil until soft, then do the same with the roughly chopped garlic cloves.
3. Add the tomato puree and cook out for a couple of minutes
4. Discard the bayleaves and put everything else in the blender, plus the basil and blend until smooth. Season and adjust with sugar if necessary, it depends how acidic your tomatoes were. Reheat before serving.
That’s it! I did put a bit of cream and garnished with the baguette toast like I said before, which goes perfectly btw. Serve pretty and enjoy!!