Red Onion and Roasted Cherry Tomato Soup recipe
A fresh Tomato soup with a sweet edge
Preparation time: 5 mins
Cooking time: 1 hour 15 mins
3 lb / 1.4 kg Cherry tomatoes (or larger if preferred)
3 Large cloves of garlic, quartered lengthwise
3 Red onions, 2 finely sliced, 1 chopped
1 Large handful Basil leaves
Approx. 4 tbsp Olive oil
1 oz / 28 gm Butter
2 tsp Balsamic vinegar
2 heaped tblsp Dark brown sugar
Salt and pepper
11 fl oz Boiling water
To garnish: Hard Cherry tomatoes, basil leaves or pesto crouton
Pre-heat the oven to 190°C/274°F/Gas Mark 5
Place cherry tomatoes on a shallow roasting tin, (if using larger tomatoes cut into generous ½” thick slices), with the garlic cloves and chopped onion. Scatter over half a dozen torn basil leaves, add salt and pepper and coat well with 3 tblsp of the olive oil. Place in the pre-heated oven for 50 – 60 minutes until the tomatoes are soft and starting to brown.
Meanwhile, melt the butter and gently cook the sliced onions over a very low heat until tender and starting to caramelise, (about 30 – 45 minutes). Add the Balsamic vinegar and sugar and cook for another 10 minutes.
Puree the roast tomatoes, onions and garlic with a little water and pass through a fine sieve. Add the puree and any remaining water to the caramelised sliced onion mixture and check the seasoning.
Tear remaining Basil leaves and stir into the soup.
Reheat and serve, garnishing with Cherry tomatoes, more Basil leaves or pesto croutons to taste.