Ali W here. I was lucky enough to receive a large bag of basil in our weekly veg box from Matt (the basil king!) in the walled garden, so I decided to make the most of this wonderful aromatic herb. I used so much in this recipe, I decided to call it basil and tomato soup, rather than tomato and basil 🙂 Don’t be put off by the orange/brown colour (you can see from my picture that I blended this in two batches, one with the basil and one without! then mixed them together.) This really is delicious. Serves two large bowls.
About 10-15 medium sized tomatoes or equivalent – enough toms to slice in half and fill a small baking tray – don’t worry too much about the exact amount.
An onion, sliced in two or four, then separate each layer into petals
A clove or two of garlic, peeled, if you like
A chilli – if you like!
Oil to bake
Salt and pepper
A large dessert spoon of tomato puree
Three large handfuls of fresh basil leaves ( I was lucky enough to have green and purple!)
Roast the tomatoes, garlic, onion and chilli on a tray on 200c (fan) for about 35 mins until they are soft.
Add to a pan, cover with enough water to immerse the veg, add the tomato puree, then simmer gently for 10 mins
Add the basil, salt and pepper, and blend with a stick blender.