Photo: Chris Emeott
The satisfaction of growing your own produce is second to none. To then be able to cook with those ingredients makes it even more special. By now, the tomatoes will be falling off the vine. Here is a lovely tomato soup that is very healthy and full of nutrients.
The secret to making this recipe taste like it’s been made in Italy is to follow these three important steps:
- Oven roast the tomatoes.
- Roast the garlic.
- Use sundried tomato paste.
Adding the basil oil gives it a little five star restaurant appeal. I love to have a few plastic bottles filled with a basil oil, herb oil and tomato coulis. When you dress up your dish, it really makes a difference, especially for those of you wanting to share those creations on social media.
I have done a lot of work at some great hotels across the world, and that final plating really sets the dish off. To be honest, it can be a little bit of a lifesaver to a dish that lacks color.
Tomato Basil Soup
Serves 4
- 4 Tbsp. olive oil
- ½ cup white onion, chopped
- 2 lbs. roasted tomatoes, see below
- 2 cups tomato sauce
- 3 cloves roasted garlic, see below
- ¼ cup sun-dried tomato paste
- 1-2 sprigs of basil, leaves attached to stems
- ¾ tsp. salt
- ½ tsp. pepper
- 1 Tbsp. balsamic vinegar
- drizzle of basil oil, see below
Roasted Tomatoes
- 2 lbs. small to medium tomatoes, left on the vine
- 4 Tbsp. olive oil
- 2-3 sprigs fresh rosemary
Preheat the oven to 220 F. Place the tomatoes on a baking tray. Scatter with rosemary, and drizzle the olive oil. Roast for 30-40 minutes.
Roasted garlic
Preheat the oven to 400 F. To roast the garlic, place in foil and a little olive oil. Cook for 40 minutes. You can also take a whole bulb, slice it in half and then drizzle it with olive oil. Then, close the bulb, wrap it in foil and cook for 45 minutes. Use as garnish or keep for another time.
- Basil oil
- ¼ cup fresh basil leaves, chopped
- 1 cup olive oil
Using a blender, blend basil leaves with 1 cup olive oil until smooth. Transfer to a plastic bottle.
Tomato Basil Soup
In a medium stockpot, heat olive oil over medium high heat. Add onions, and cook for 1 minute. Stir in tomatoes, tomato juice, tomato paste, basil sprigs, salt and pepper. Bring to a boil, reduce heat and let simmer for 30 minutes. Remove the basil leaves. Puree the soup. Stir in the balsamic vinegar. Adjust seasonings with salt and pepper, if desired. Stir chopped basil into soup, or top each bowl with some as a garnish and then drizzle basil oil.
Chef Daniel Green specializes in healthy eating. Find his cookbooks on amazon.com.
