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Roasted tomato soup with a swirl of Wilson's Foods Basil Oil in a white bowl with crusty bread alongside

Roasted Tomato Soup

The kind of soup that makes the whole house smell incredible while it's cooking. Roasted tomatoes, slow-cooked onions, garlic, and a swirl of Wilson's Foods Basil Oil on top. That last bit is everything.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Starter
Cuisine: Italian, South African
Ingredients Method

Ingredients
  

  • 60 ml Wilson's Foods Extra Virgin Olive Oil plus extra for roasting
  • 1 kg ripe tomatoes roughly chopped (or 2 x 400g tins quality plum tomatoes)
  • 1 large onion peeled and roughly chopped
  • 1 large carrot peeled and roughly chopped
  • 4 cloves garlic peeled and sliced
  • 1 bunch fresh basil
  • 500 ml good quality vegetable stock
  • sea salt and freshly cracked black pepper
  • Wilson's Foods Basil Oil to finish
  • crusty bread to serve

Method
 

  1. Preheat your oven to 190°C. Spread the tomatoes across a large roasting tray, drizzle generously with Wilson's Foods Extra Virgin Olive Oil, season well with salt and pepper and roast for 35–40 minutes until soft, jammy and starting to caramelise at the edges.
  2. While the tomatoes roast, add a good lug of Wilson's Foods Extra Virgin Olive Oil to a large pot over medium heat. Add the onion, carrot, garlic and basil stalks. Cover and cook gently for 20 minutes, stirring every few minutes — you want everything soft and sweet, not browned.
  3. Tip the roasted tomatoes and all their juices into the pot. Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and simmer for 10 minutes with the lid on.
  4. Remove the soup from the heat. Season generously with salt and pepper and stir through a handful of fresh basil leaves. Blend with a stick blender until smooth. Taste and adjust the seasoning.
  5. Ladle into warm bowls and finish each serving with a generous swirl of Wilson's Foods Basil Oil over the top. Serve immediately with crusty bread alongside.