Roast Tomato Soup
It has been so chilly in Cape Town this past week – winter has arrived with a vengeance! I happened to have a fridge full of tomatoes that needed to be used and one hungry husband. This recipe is my ‘easy version’ of my brother’s roast tomato soup. My brother is an amazing chef who has accomplished so much in just a few years. He works at a very fancy restaurant on Grand Cayman Island and, no doubt, in the near future we will see more of his great recipes featured on Audrey & Kay!
Approximately 1kg of tomatoes (normal, rosa, cherry – whichever is in your fridge or a mix of them)
2 cloves of garlic
Tablespoon of sugar
Bunch of basil
Preheat the oven to 220 degrees Celsius. Half or quarter your tomatoes, depending on their size. Do the same with one of the onions. Place this on a baking tray. Dice the garlic and add this to the tray. Drizzle with olive oil, season with salt and ground pepper and sprinkle the sugar over the top. Place in the oven for 12-15 minutes.
Dice the other onion and add it to a pot on the stovetop with a glug of olive oil and fry until soft and translucent. When the tomatoes are done remove from the oven and add them to the pot on the stovetop. Stir and add some of the basil. Transfer to a blender or use a handheld blender in the pot (so quick and easy!).
Ladle into bowls, add a spoon of crème fraiche, a leaf of basil for decoration and season with salt and ground pepper. Enjoy delicious, home-made roast tomato soup in 20 minutes!