Tomato Soup

I have to admit that soup is really not one of my favorites, I often find it to creamy or heavy. This one though I love and so does my kids. It's a Tomato Soup made with no milk or cream which is why I like it I guess. To me it tastes like summer but on the other hand it's sort of like a comfort dish so you might as well serve it during the cold winter months if you live up north.

Ingredients;


2 1/2 pound ripe cherry tomatoes on the vine
4 -5 large tomatoes
1 fresh red chile
5 cloves garlic
2 small or 1 big red onion
1/4 cup balsamic vinegar
A handful of fresh basil
Olive oil
Extra virgin olive oil
Salt and pepper

Pull the tomatoes of the vine. Quarter the big tomatoes and put it all on a baking sheet. Drizzle with olive oil and season with salt and pepper. Seed the chile and divide it in 4 then add to the pan with the garlic crushed and peeled. Toss everything then put into the oven for around 30 minutes on 425F. The tomatoes are done when they look soft and shrunken and has gotten a little bit of coloring.

While the tomatoes are in the oven peel and roughly chop the onions then put them in a medium hot pan with some olive oil and salt.

Leave to soften, stirring occasionally. When they are soft add the balsamic vinegar and let it cook until the balsamic is reduced. Pay attention when doing this so it don't burn. The balsamic vinegar tends to reduce fast at the end.

When the tomatoes are done in the oven add everything to the pan of onions and blend.

In as many batches as necessary add the tomato mix to a blender with the basil and blend to soup consistency. I use my Vitamix blender on it's soup setting.  Once finished mix well, season to taste and serve with a drizzle of good olive oil,  a few basil leaves and perhaps a chunk of good bread.

Ot perhaps put it in containers and freeze for later use!

Either way, Enjoy!!