Charred Tomato Soup
1 red onion, finely sliced
2 cloves garlic, finely chopped
1 chilli pepper, finely chopped
900g/2lb ripe tomatoes, cut in half
1/2 pint/300ml vegetable stock
pinch of sugar
salt & freshly ground pepper
a splash of yogurt or cream or soya milk (optional)
Heat the grill to medium high.
Meanwhile, mix together the tomatoes, onion, garlic, chilli,a pinch of sugar and olive oil in a large bowl.
Scatter the tomato mixture onto a baking tray and grill until the tomatoes are starting to brown.
Whizz up the tomatoes, add the basil at this point.
Pour the smooth mixture into a pan, add the stock, mix well and season. You can strain the mixture, but I like there to be a little texture, even in quite a smooth soup. Reheat gently.
I reserved a little of the soup, before the basil was added and spooned it on top before serving, with a little chiffonade of basil. Boy, did I have too much time on my hands at the weekend! I swirled some cream I had left in the fridge, through the soup for Graham and he loved it! It is definitely a new favourite and so quick to make!