Lemony roasted tomato and garlic soup with fresh basil

31 Jul

Man Woman had been planning a decadent meal in for this Saturday night. We had visions of three courses and candlelight and self-congratulation. Alas, ’twas not to be.

Failure to have a real breakfast followed by 4pm big ciabatta sandwiches at Rosie’s in Brixton (nothing to write home about – some people shouldn’t write cookbooks) meant we couldn’t face a big dinner. Was all lost? No. All was not lost.

So we made this, light, summery and quite refreshing chunky soup.

Lemony roasted tomato and garlic soup with fresh basil

  • 5 large, fresh, ripe tomatoes
  • 3-4 cloves of garlic, whole with skins on
  • 2 cloves of garlic finely chopped
  • Dried thyme
  • Lemon juice
  • 1/2 C water
  • Fresh bail
  • Olive oil
  • Piri piri or other chili sauce (optional)

All of which sounds like a lot of ingredients,  but really it’s just tomato and garlic.

Preheat the oven to about 160C. Cut the tomatoes into quarters and, in a baking tray, coat in salt, thyme, cracked pepper, chopped garlic and throw the whole cloves in there too. Cook for 1 hr 30.

Remove once or twice in the meantime, to swoosh the tomatoes around.

Once the tomatoes are cooked down, not totally dry but wrinkled and slightly sticky squeeze lemon juice (fresh or bottled, don’t be fancy) into the tray. This not only picks up the slightly acidic and sweet stuff stuck to the pan – saving critical cleaning time, it is Saturday night after all –  but also creates a really delish juice.

Chuck the lot into a blender, adding a bit more salt and a bit of water.

Serve with chopped basil, drizzled olive oil and, if you are so inclined, a couple of dashes of a smoky-style chilli sauce (like Piri-piri).

We had this hot, but it would work really well as a cold soup and I suspect would probably do good things if left overnight in the fridge to develop.

Estimated cost: £1.30

Musical accompaniment: Broken Social Scene, The Best of Mr Bongo (yes, really)


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