Every now and then I go through a soup phase and spend hours (even days) in the kitchen making pots and pots of the stuff – from chowders through to Asian style soups, versions of your humble chicken noodle soup and this deliciously rustic tomato and basil soup – which is one of my favourites.
Of course, the tomato and basil are a blessed combination but it’s the sweated onion that really gives this soup it’s sweet and moorish flavour. And on top of being delicious, it is healthy – so I had mine at 10.30 this morning after taking the photo’s and it felt pretty good!
Ingredients
2.2 kilos/4 pounds ripe tomatoes, diced
5 large onions, peeled and roughly diced
5 cloves garlic, finely chopped
1/3 cup olive oil
1 cup fresh basil leaves, finely chopped
Heat olive oil in a heavy based saucepan and cook onions over a low heat till soft – around 30 minutes. Add 2/3’s of the tomatoes and garlic and cook for a further 30 minutes. Remove from heat and allow to cool slightly.
Place tomato and onion mixture in a blender or food processor and pulse till mixture is broken down – but not completely smooth. Place back into your saucepan and heat, add remaining tomatoes and gently simmer for 10 minutes. Remove from heat, add basil and season with salt and pepper. Serve with a sprinkle of croutons and goats cheese if you wish. (I usually have my croutons spread with goats cheese on the side, like mini bruscetta)
Yield: serves 4 – 6
Notes: this soup is also great at room temperature.
© 2011, Michelle. All rights reserved.
