Читать книгу Home Cooking - Rachel Allen - Страница 61

I adore this soup because it tastes of summer to me. It’s delicious served as it is, or drizzled with pesto. To make it more of a meal, try serving with the cheese and basil quesadillas on page 259.

900g (2lb) ripe tomatoes (about 8), halved

1 red onion, peeled and thickly sliced

6 large cloves of garlic, peeled

Leaves from 4 sprigs of thyme

1 tsp caster sugar

2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

Sea salt and freshly ground black pepper

600ml (1 pint) chicken or vegetable stock (see page 326)

50ml (2fl oz) double or regular cream

Basil leaves, to serve

1 Preheat the oven to 200°C (400°F), Gas mark 6.

2 Arrange the tomato halves, cut side up, in a single layer on a baking tray and scatter over the onion, garlic, thyme and sugar. Drizzle over the olive oil and balsamic vinegar and season well with salt and pepper. Roast in the oven for 35–40 minutes or until softened.

3 Once cooked, tip the entire contents of the baking tray, including any juices, into a blender. Add the stock and blend until smooth, then pour into a large saucepan. Alternatively, place the cooked tomatoes in the saucepan, pour in the stock and purée using a hand-held blender. Bring the soup to the boil, add the cream, reduce the heat and simmer for a few minutes to heat through.

4 Ladle the soup into bowls and sprinkle with basil leaves.