Ingredients
- 1.5 kg (3 lb 5 oz) ripe tomatoes, halved
- 60 ml (2 fl oz/ 1/4 cup) olive oil
- 1 large brown onion, chopped
- 4 basil leaves
- 2 garlic cloves, crushed
- 500 ml (17 fl oz/2 cups) good-quality chicken stock
- 1 teaspoon caster sugar
- 150 g (5 1/2 oz) stale ciabatta bread, chopped
- 2 tablespoons red wine vinegar
- 250 ml (9 fl oz/1 cup) water
- extra virgin olive oil, to serve
- crisp basil leaves , shredded, to serve
Method
1. Preheat oven to 180°C (350°F/Gas 4). Place the tomatoes cut side up on a baking tray lined with non-stick baking paper. Season to taste with salt and freshly ground black pepper. Roast for 30 minutes or until soft.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and basil leaves. Cook, stirring, for 5 minutes, or until the onion is soft. Add the garlic and cook, stirring, for 1 minute. Add the stock, sugar, roasted tomatoes and any cooking juices. Simmer, uncovered, for 15 minutes.
3. Meanwhile, combine the bread, vinegar and water in a medium bowl. Stand for 10 minutes or until soft. Stir into the soup.
4. Cool slightly then transfer the soup in batches to a food processor and process until smooth. Return the soup to the saucepan and bring to a simmer. Season to taste with salt and freshly ground black pepper. Serve drizzled with the olive oil and sprinkled with the crisp basil.
