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Roasted tomato & basil soup (in the Cook's Essentials Soup Maker)


10 large vine tomatoes, halved

2 red onions, quartered

4 cloves garlic, peeled

2tbsp olive oil

1tbsp Balsamic vinegar

Salt & pepper

2tsp tomato purée

1tsp soft brown sugar

2 stalks fresh basil

1 litre vegetable stock



6tbsp crème fraiche

6 sprigs basil


How to make it...


Spread the tomatoes and onions over a deep baking tray, cut sides uppermost, then tuck the garlic cloves in between them.  Now drizzle with the olive oil and Balsamic vinegar then sprinkle with the salt, pepper and the sugar.


Roast at 200°C for 30-40 minutes until the onions are beginning to brown.  Allow to cool for a few minutes then tip into the Soup Maker with all the juices from the tray.  Add the stock and select ‘Smooth’.


When the Soup Maker has finished, add the basil leaves and stalks and select ‘Blend’.  Serve with a swirl of crème fraiche and a few torn basil leaves.  Delicious served chilled too, as a Summer starter.

s i m o n   b r o w n . t v

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