Tomato and Basil Soup
the tomatoes in this soup before mixing them in brings
out all their sweetness and flavor.
2 lb. Tomatoes
2 tspn. Sugar
6-8 Garlic Cloves (skins left on)
2 tbls. Olive Oil (for brushing)
2 Onions (peeled and chopped)
1 qt. Chicken Stock or Vegetable Stock
2-3 drops Hot Pepper Sauce
Large handful of Fresh Basil Leaves (roughly torn into
Salt and Freshly Ground Black Pepper
Fresh Basil Sprigs (for garnish)
the oven to gas 4000F/2000C. Cut the tomatoes in half
and brush with a little olive oil. Place in a roasting
pan, cut side uppermost, and sprinkle over the sugar.
Brush the garlic cloves with a little olive oil and place
on top of the tomatoes. Roast for 20-30 minutes, taking
out the garlic earlier if it begins to dry and burn.
Allow the roasted tomatoes and garlic to cool a little.
Squeeze the garlic flesh from its skin and mash. Scoop
the tomato flesh and juice from the skins. Discard the
Heat the 2 tablespoons of olive oil in a large saucepan.
Add the onions and gently fry until soft and translucent.
Add the roasted tomatoes and mashed garlic to the pan
with the stock, hot pepper sauce, basil, and a little
salt and pepper. Bring to the boil, reduce the heat, cover
the pan, and simmer for 30 minutes.
Allow the soup to cool, then puree it in a blender or
food processor. Taste and adjust the seasoning, if necessary.
Chill for several hours before serving. Serve the soup
garnished with sprigs of fresh basil.