Quick and Easy Roasted Tomato Soup
When you have to many tomatoes, make soup. A beautiful, vibrant soup when the nights are mild and light.
ROAST TOMATO AND BASIL SOUP
1.5 kg medium tomatoes, picked fresh of the vine if possible
6 tbsp. extra-virgin olive oil
Sea salt and pepper
½ tsp caster sugar
12 basil leaves
1. Preheat oven to 220 degrees. Lay your tomatoes in a single layer on a roasting tray and drizzle with half the olive oil and roast for 25 minutes. Set aside until they are cool enough to handle.
2. Remove the tomatoes from the vine if still attached and remove stalks. Tip into a good quality blender, along with the roasting juices, a good pinch of salt, pepper, the caster sugar and fresh basil leaves. Blend until smooth, then push through a sieve. Pour back into a saucepan to warm through.
3. Serve with crusty bread and extra basil leaves on top.