I think I keep on mentioning this but I just love Autumn, especially this one so far as it has been so mild and there has been loads of gorgeous sunshine, which has meant lots of time out walking and really getting to see the changes in the countryside. We have had great success in the garden this year with apples, plums, raspberries and strawberries and our tomatoes just seem to be going on for ever, so I thought that this roasted tomato and basil soup would be a perfect way to use a few up.

We went for a fantastic walk yesterday, all across the Tandridge bridleways, my favourite walk as it is where I first lived when moving to the area almost 20 years ago. The woods are warm and moist and just full to bursting with all sorts of fungi, we got some great photographs, just wish we knew which ones were safe to eat, they would make a gorgeous soup !!!

One of the things this family loves about this time of year, especially Luca, is my homemade soups, always made with gorgeous in season vegetables, bursting with flavour and so restorative after a walk and this roasted tomato and basil soup fitted the bill perfectly. It is rich, fresh and filling, served with gorgeous warm homemade bread fresh from the oven, it is perfect for any Autumn lunch.

As with all soups it is very simple to make and would be perfect served as a starter with a gorgeous basil oil drizzled over and served with croutons or popped into a flask for a packed lunch it is always going to be a winner.

Buon appetito

 

tomato soup

3 lb (1.35 kg) ripe, red, firm tomatoes
25 g fresh basil
3 fat cloves garlic, unpeeled
4 tablespoons extra virgin olive oil, plus extra for dipping
1 (about 175g) large potato
2 rounded teaspoons tomato purée
1 dessertspoon balsamic vinegar
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C).

You will also need a good solid, shallow roasting tray about 14 x 11 x ¾ inches deep (35 x 28 x 2 cm deep).

First of all, skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before slipping the skins off.

tomatoes

Now, slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place the garlic cloves on the tray as well, leaving their skins on. Then season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 2 tablespoons in all.

tomatoes and basil

Then finally top each one with a piece of basil leaf (dipping the leaf in oil first to give it a good coating).Now pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened.

About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with some salt and 1 pint (570 ml) of boiling water. Add the tomato purée then simmer for about 20 minutes.When the tomatoes are ready, remove them from the oven.

Now scrape the tomatoes and all their juices into a food processor, rescue the garlic cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins. Add the balsamic.

Then add the contents of the potato saucepan and whiz everything to a thick purée, not too smooth. If you want to, you can sieve the pips out, but I prefer to leave them in because I prefer that texture. The soup is now ready for reheating – very gently.

To serve the soup, pour it into warm serving bowls and serve with fresh crusty bread.