May 21, 2016
Fresh Tomatoes, Comfort Food, Soups/Stews,
Dairy, Fruit, Tomato, Vegetables, Onions, Budget-Friendly, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Heavy Cream more
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"From one of our national supermarkets May magazine."
Preheat oven to 180C.
Line a baking tray with baking paper and place the tomatoes cut side up on the tray and place the garlic around the tomatoes and sprinkle with bail leaves and then drizzle with 1 tablespoon oil.
Season and roast for 30 minutes or until tomatoes soften and collapse.
Meanwhile heat the remaining oil in a large saucepan over medium heat and add the onion and cook, stirring for 5 minutes or until onion softens.
Remove garlic from the tray of tomatoes and squeeze garlic from peel into the onion mixture and then add tomatoes and stock and bring to the boil.
Cook, stirring occasionally for 10 minutes or until soup thickens slightly.
Carefully use a stick blender to blend until smooth, taste and season if required.
Ladle among serving bowls and drizzle with cream and extra oil and top with extra basil leave.
Personally if you want to make a meal out of this I would suggest a toasted cheese sandwich on the side.
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This is a really nice tomato soup!
So easy and simple to make.
Such a rich and full flavoured soup that we loved.
Just perfect served with fresh or toasted bread.
I did make nearly as written, I had no ingredient adjustments only that I did remove the skins after roasting the tomato's (which was quite easy) and blended the finished soup with a stick blender then put back on the heat and simmered the soup once again to finish, which seemed to make the soup a little thicker and gave it such an extra rich flavour.
UPDDATE: Even DH has eaten & enjoyed this soup and he NEVER eats anything else but Big Red tomato soup. So that is the highest recommendation for making this recipe ~ if ever there was one!