Sundried tomato soup

Recipe from: 1 June 2016
Tomato soup,recipe,comfort food,winter

Ingredients 11
Servings 4
Minutes 15 min

Ingredients

Serving Change
  • 2
    Tbs
    olive oil
  • 2-3
    garlic cloves, peeled and thinly sliced
  • 2
    kg
    ripe roma tomatoes or the same weight, whole tinned tomatoes
  • 6
    large sundried tomatoes (preserved in oil)
  • several stems fresh oregano, de-stalked and roughly chopped
  • 1
    Tbs
    sugar or xylitol (or slightly more depending on the acidity of the tomatoes)
  • 1.8
    l
    chicken stock or vegetable stock , if doing a vegetarian version
  • salt and freshly ground black pepper
  • large handful basil, roughly torn
  • cream, to serve
  • extra virgin olive oil, to finish
 

Method

15 min
 
Rinse the tomatoes under cold water. Cut into quarters and then halve once more.

Heat the olive oil in a large, deep sided saucepan.

Fry the garlic for several minutes over a medium heat, being careful not to burn it.

Add all the tomatoes and sauté for about ten minutes until the juices are released and the tomatoes are softened.

Stir through the sundried tomatoes, oregano and sugar. Season generously with salt and pepper.

Pour in the stock and simmer on a medium high heat without a lid for about an hour. You want the liquid to reduce quite substantially so leaving the lid off is key. Depending on the water content of the tomatoes, you might need to reduce it down for a further 15-20 minutes.

Add the basil and cook for another minute or two. Transfer the soup to a blender and blitz until smooth.

For an extra smooth consistency, strain the soup through a sieve. Return the soup to the pot and heat through. Correct the seasoning with salt and freshly ground black pepper.

Drizzle with cream, extra virgin olive oil and a few sprigs of basil.

Reprinted with the permission of Bibby's Kitchen@36. To see more click here.

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Read more on: recipe  |  winter  |  comfort food
 

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