A great simple soup for autumn, especially if you have locally grown, freshly harvested tomatoes – the taste is amazing. The more the tomatoes are vine-ripened, the better the flavour. Great served with a swirl of thinned-down cashew topping and fresh basil leaves. You can soak sun-dried tomatoes and slice them as a garnish… Flavour burst!
Tomato Basil Soup
- 12 – 14 fresh tomatoes (1.8kg)
- 4 medium carrots (220g)
- 1 small brown onion (60g)
- 2 cloves of garlic (6g)
- 2 tsp sea salt (10g)
- 2 Tbsp fresh basil (8g)
- 1 – 2 tsp rapadura sugar (5 – 10g)
- Peel onion and garlic, and chop.
- Peel carrot and slice. The thinner the slice, the faster they cook. This is not a test of knife skills as it gets blended at the end. Aim for equal size pieces so that they are cooked in the same amount of time.
- Wash tomatoes, and peel by blanching them in boiling water for 2 – 3 minutes. Plunge them into ice water to split the skins. Peel the skins off, cut into quarters, and remove the stalk core.
- Put tomatoes, carrots, onions and garlic into a pot, bring to the boil, and cook for 20 min or until the carrots are tender.
- Blend with a stick blender until it’s a puree.
- Tear the basil leaves and add them in. Add the salt. Taste the soup. If you have very ripe tomatoes it will taste amazing right at this point. If not, add the rapadura sugar, taste again, and adjust if needed. Looks great served with fresh basil as a garnish.
This soup also makes a great tomato sauce for pasta or lasagne.