Summer might be renown as the season of all things fresh, but autumn is hardly lacking in a verdant harvest. Ripe, super luscious and the perfect crimson, tomatoes are in season until the end of October. They take the lead in our ultra delicious, savoury soup. Add the goat’s curd crisps for a lovely fall lunch.
6 large vine-ripened tomatoes, halved
2 large yellow onions, quartered
5 cloves garlic, smashed and peeled
3 tablespoons good quality olive oil
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 cups vegetable broth
4 tablespoons aged balsamic vinegar
1 bunch fresh basil torn into bite-sized pieces
Goat’s curd (optional)
1/2 French baguette sliced thinly and toasted (optional)
Preheat the oven to 350 degrees.
Scoop the seeds out of the halved tomatoes using a spoon. Tuck the garlic into the tomatoes. Lay the onions with the tomatoes on a rimmed baking sheet. Drizzle with olive oil, and turn to coat. Sprinkle with salt and pepper. Roast the tomatoes for 30 – 40 minutes until
Combine the broth, roast tomatoes and onions in a large stock pot. Bring to a boil, turn down to medium-low, and simmer for an hour. Add half of the basil. Puree with an immersion blender to desired texture. Smash remaining basil with goat’s curd and spread onto toasted baguette slices. To serve, ladle soup into bowls, drizzle with balsamic vinegar and top with baguette crisps.