Roasting the tomatoes brings out their natural sweetness and gives this soup a deep, rich flavor. It is simple enough for lunch and elegant enough for a dinner starter.

Ingredients

  • 1 kg ripe tomatoes, halved
  • 1 onion, quartered
  • 5 garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 500 ml vegetable stock
  • 1 handful fresh basil leaves
  • 80 ml cooking cream
  • 1 teaspoon sugar, optional

Method

  1. Preheat the oven to 200°C.
  2. Arrange the tomatoes, onion, and garlic on a baking tray.
  3. Drizzle with olive oil.
  4. Season with oregano, salt, and black pepper.
  5. Roast for 35 to 40 minutes, until the vegetables are soft and lightly caramelized.
  6. Transfer everything to a large saucepan.
  7. Add the vegetable stock and bring to a gentle simmer.
  8. Cook for 10 minutes.
  9. Add the basil leaves.
  10. Blend until completely smooth.
  11. Stir in the cream.
  12. Taste and add sugar only if the tomatoes are very acidic.
  13. Serve warm with toasted bread.

Notes

  • Roma tomatoes work particularly well.
  • For a dairy-free version, replace the cream with coconut milk.
  • Strain the soup after blending for an extra-smooth texture.
  • Store in the refrigerator for up to three days.