The weather has been pretty cold in Hong Kong and nothing beats a hearty bowl of soup to warm the body, heart, and soul. Hot or cold, thick or thin, it can be be so uplifting and it just makes you feel so good, both inside and out. It truly is the epitome of all comfort foods!
Today, I will be sharing with you a tomato basil soup recipe and the best part is that it is made from very simple fresh ingredients but yet has such incredible flavour and texture. It is wonderfully thick and creamy (just how I like it!) but without having to add any cream or dairy products. Here’s what you’ll need:
I personally like to top it off with a little extra basil but grated parmesan cheese is always a win! Sometimes I might also stir in a can of light coconut milk for some added sweet creaminess.
INGREDIENTS (Serves 4):
For the roasted tomatoes
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
Good drizzle of olive oil
Salt and Pepper
4. After blending, transfer back to the pan, turn to medium low heat and add in the oregano, vegetable broth, salt and pepper to taste. This is the time when you can get creative and add in any additional add-ons you may want (as listed in the ingredients). Allow the soup to simmer for 10 minutes before serving. To serve, garnish with parmesan cheese or serve with grilled cheese, if desired.
NOTES:
I don't usually strain the seeds, but you can with a fine mesh strainer if preferred.
Store any leftover soup in an airtight container in the fridge for up to 4-5 days. You can always reheat it back on the stovetop or in the microwave.
Freeze it: add the leftover soup to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the sauce thaw in the fridge before heating it through on the stovetop or in the microwave.
- Fresh tomatoes: Roasting the tomatoes will help them to sweeten and slightly caramelize leading to a sweet, rich tomato soup flavour. If you can find in your local supermarket, I would suggest using either roma or plum tomatoes.. Try to find garden fresh or organic to keep the soup as flavourful as possible!
- Garlic: Garlic is a fantastic ingredient to add to any recipe, especially roasted garlic! (it’s also super easy to roast right alongside the tomatoes)
- Fresh basil: Basil has a slightly sweet flavour and should be added to the recipe before serving, as too much heat can remove the flavour and sometimes turn it slightly bitter. This herb also helps to reduce the acidity of the tomatoes.
- Onions: This is truly what makes the difference! The sweet onions are caramelised and then blended into the soup.
- Additional soup add-ins: I like to use vegetarian broth, but you can always just use water if you prefer. You might also want to add some dried oregano and a good sprinkle of salt & pepper.
- Optional add-ins: I’ve listed some optional add-ins in the ingredients section that you can add to the soup to make it your own version! It's always fun to get a little creative!
I personally like to top it off with a little extra basil but grated parmesan cheese is always a win! Sometimes I might also stir in a can of light coconut milk for some added sweet creaminess.
INGREDIENTS (Serves 4):
For the roasted tomatoes
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
Good drizzle of olive oil
Salt and Pepper
For the caramelized onions:
A drizzle of olive oil
2 yellow onions, thinly sliced
A drizzle of olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetable broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetable broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a super creamy texture
Parmesan cheese, for a tangy, cheesy flavour
A tablespoon or two of butter, for richer flavour
INSTRUCTIONS:
1. Preheat oven to 200C. Line a large baking tray with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle all over with olive oil. Season generously with salt and pepper. Roast in the oven for about 40-45 minutes.
2. While the tomatoes are roasting, you can start to make the caramelised onions: Drizzle around 1/2 tablespoon of olive oil to a large pan and place over medium heat. Add the chopped onions, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelised and turned golden in colour. This usually takes around 10-15 minutes.
3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Add the basil, caramelised onions and blend again.
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a super creamy texture
Parmesan cheese, for a tangy, cheesy flavour
A tablespoon or two of butter, for richer flavour
INSTRUCTIONS:
1. Preheat oven to 200C. Line a large baking tray with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle all over with olive oil. Season generously with salt and pepper. Roast in the oven for about 40-45 minutes.
2. While the tomatoes are roasting, you can start to make the caramelised onions: Drizzle around 1/2 tablespoon of olive oil to a large pan and place over medium heat. Add the chopped onions, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelised and turned golden in colour. This usually takes around 10-15 minutes.
3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Add the basil, caramelised onions and blend again.
4. After blending, transfer back to the pan, turn to medium low heat and add in the oregano, vegetable broth, salt and pepper to taste. This is the time when you can get creative and add in any additional add-ons you may want (as listed in the ingredients). Allow the soup to simmer for 10 minutes before serving. To serve, garnish with parmesan cheese or serve with grilled cheese, if desired.
NOTES:
I don't usually strain the seeds, but you can with a fine mesh strainer if preferred.
Store any leftover soup in an airtight container in the fridge for up to 4-5 days. You can always reheat it back on the stovetop or in the microwave.
Freeze it: add the leftover soup to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the sauce thaw in the fridge before heating it through on the stovetop or in the microwave.
Let me know if you make this recipe! Leave a comment and don’t forget to tag @moniquenikki on Instagram and hashtag it #eatwithmoniquenikki so I can see all the deliciousness!
With love,
MN x
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