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A
robustly flavored Italian soup made with roasted tomatoes
and highlighted with fresh basil.
(Read
the related
post.)
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| 6
tomatoes (preferably vine-ripened)—cut in half horizontally |
| 3
cups vegetable stock |
| 1
cup roughly torn bread (crusts removed) |
| 2
cloves garlic—roughly chopped |
| 8
large fresh basil leaves—roughly torn |
| 1
teaspoon sea salt |
| ½
teaspoon freshly ground black pepper |
| 2
tablespoons extra
virgin olive oil |
| 1
teaspoon balsamic
vinegar |
PREHEAT
oven the 250°C/480°F. PLACE the tomato halves, cut side
up, on a baking tray and cook for 30 minutes. BRING the stock
to a boil in a large saucepan. ADD the roasted tomatoes, bread,
garlic, basil, salt and pepper and simmer, covered, for 5 minutes.
REMOVE from the heat and transfer to a blender. PROCESS until
smooth and return to the pot. STIR in the oil and vinegar. SERVE
in bowls garnished with a little finely chopped basil and freshly
ground black pepper.
Variation:
Add some fresh chili or a pinch of chili flakes for a spicy
kick.
Tips:
Use good quality vegetable stock and the best tomatoes available
to enhance the fresh, natural flavors. Italian ciabatta bread
is ideal in this soup.
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