This soup is what I make with the first really good tomatoes of summer, or with end-of-season tomatoes that need using before they lose the plot. Roasting concentrates all their sweetness and adds a slight caramelisation that makes the soup taste like more effort than it was. This is one of the great deceptions in my kitchen.
The roasting can happen in the morning or even the day before — the cooked tomatoes keep well in the fridge. Then it's just a matter of blending with some stock and finishing with cream if you like. I always add cream. This is not a soup where restraint serves anyone well.
Serve with good crusty bread for dunking, or with a grilled cheese sandwich alongside for when someone needs proper comforting. This soup is particularly excellent on a cold winter's day, which in Australia means approximately fifteen days a year in Sydney and somewhat more in Melbourne.
"Roasting concentrates everything wonderful about a tomato. Don't skip the step."
Ingredients
- 1.5kg ripe tomatoes, halved
- 1 large brown onion, cut into wedges
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil
- 1 tsp sugar
- 700ml vegetable or chicken stock
- 2 tbsp tomato paste
- 100ml thickened cream, plus extra
- 1 tsp dried basil
- Salt, pepper, fresh basil and good bread to serve
Method
Step 1
Preheat oven to 200°C. Place the tomatoes cut-side up on a large baking tray with the onion wedges and unpeeled garlic. Drizzle with olive oil, sprinkle with sugar and season with salt and pepper.
Step 2
Roast for 35–40 minutes until the tomatoes are collapsed, caramelised and slightly charred at the edges. The garlic should be soft inside its skin.
Step 3
Squeeze the roasted garlic out of its skins into a large saucepan. Add the roasted tomatoes and onion. Add the stock, tomato paste and dried basil. Bring to a simmer for 5 minutes.
Step 4
Blend with a stick blender until very smooth. Pass through a sieve for an ultra-smooth texture (optional). Stir in the cream, taste and adjust seasoning. Serve with a swirl of cream and fresh basil.
