Roasted Tomato Soup

Today was a chilly, wet day in Sydney... the perfect conditions for soup. I am trying to eat better, and to teach my daughter the importance of eating fresh, healthy food that doesn't come from a package.  So we decided today was a great time to try some homemade tomato soup.  Just this week, I had picked up the Starlight Children's foundation's new cookbook "Dinnertime!" featuring recipes from some of Australia's favourite chefs.  There was a beautiful recipe for Roasted Tomato Soup, submitted by Chef Hadleigh Troy, from Amusé Restaurant in Perth.

The recipe (below) was simple, and the result was beautiful.  It took less than an hour to wip up this soup and it was so much nicer than anything that we could get out of a can.  As always, Little P loved being involved, and in addition to measuring and pouring various ingredients, I gave her the special task of cutting the basil leaves into tiny pieces with her toddler scissors.  

We will definitely make this again, and I will be trying more fresh, homemade soups when the weather is chilly.

Ingredients:

• 1 kg tomatoes, quartered
• 2 tablespoons olive oil
• 3 basil leaves, chopped
• salt and pepper
• 1 medium-sied brown onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar
• 2 cup water
• 2 cups vegetable stock

Directions

1. Preheat oven to 220 degrees Celsius
2. Place the tomatoes on a baking tray.  Drizzle with half the olive oil, sprinkle with basil and season with salt and pepper.  Roast for 15-20 minutes, or until soft.
3. In a medium saucepan, sweat down the onion and garlic with the remaining oil, then add the tomato paste and sugar.  Stir in the stock and 2 cups of cold water. Cover, bring to the boil, add the tomatoes and simmer for 15 minutes.  Allow the soup to cool a little and then blend until smooth.
4. Heat to serve, sprinkle with some extra basil and serve with crusty bread.

Makes 4 servings.