Jason roasts the tomatoes first. The edges darken a little and the flavor turns sweet, so he does not add sugar. After that, the soup is just onion, garlic, and water or a light stock, blended until it is smooth enough to eat from a wide bowl.
A cheese toast can go under the broiler while the soup rests. It is optional. The soup is the point.
Ingredients
- 1 kg ripe tomatoes, halved
- 1 onion, cut into wedges
- 4 garlic cloves, in their skins
- 2 tablespoons olive oil
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 500 ml water, or a light vegetable or chicken stock
- A handful of fresh basil
- Optional: 4 slices of bread and 80 g cheese, for toast
Steps
- Heat the oven to 200 C (400 F). Put the tomatoes cut side up on a tray with the onion and garlic. Drizzle with oil and sprinkle with salt and pepper.
- Roast for 30 to 35 minutes, until the tomatoes have slumped and a few edges are darkened.
- Squeeze the garlic out of its skins. Tip the tray, garlic, and onion into a pot. Add the water or stock. Simmer for 10 minutes.
- Blend until smooth. Stir in the basil. Taste and add salt if it needs it. The soup should be thick enough to coat a spoon. Simmer it a few minutes longer if it is thin.
- If you want toast, lay cheese on the bread and broil it for 2 to 4 minutes, watching it, until the cheese melts. Serve beside the soup, not as a requirement.
Jason’s tip: Let the tomatoes actually color at the edges. Pale roasted tomatoes make a sharp soup, and that is when people reach for sugar. Jason would rather roast them longer.
This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.
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Allergens in this recipe: The soup is tomatoes, onion, garlic, oil, and stock. Check the stock carton for celery, milk, or gluten. This version is not a cream soup unless you add cream yourself. This is home-cooking information, not medical advice. See the food-safety note.