This Roasted Tomato Soup recipe is bursting with flavour and perfect for any season.
Roasting the tomatoes with Louisiana BBQ Rub adds a smoky, slightly spicy flavour, while caramelised onions provide a subtle sweetness.
Blended with fresh basil and either water or broth, this soup can be tailored to your desired thickness.
Top with a dollop of sour cream and a sprinkle of cracked black pepper for a creamy finish.
Perfect for a cozy night in or as a starter for your next dinner party, this recipe is sure to impress.
Roasted Tomato Soup
1.5kgs ripe tomatoes (Plum, Roma, Vine), cut in half
4 Tbsp olive oil
½ Tbsp olive oil
2 brown onions, thinly sliced
½ cup packed basil leaves
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground pepper, to taste
1/2 cup sour cream or full cream
Preheat oven to 200 degrees.
Line a large baking tray with baking paper.
Place halved tomatoes on the baking sheet.
Sprinkle with 3 Tbsp of olive oil and Louisiana BBQ Rub. Roast in the oven for 40-45 minutes. While the tomatoes are roasting make the caramelised onions.
In a medium pot over medium heat add 1/2 Tbsp olive oil. Add onion slices & stir to coat with olive oil. Cook, stirring occasionally.
Check onions every 5-10 minutes until they have completely caramelised, turning golden in colour. This usually takes 20 minutes.
Once tomatoes have roasted, allow them to cool.
Add half of the basil, caramelised onions and tomatoes to blender or food processor and blend until desired consistency.
If preferring a more liquid consistency add desired broth and blend.
Heat again, serve, add cracked black pepper if desired and sprinkle with remaining basil leaves and a generous dollop of sour cream.