When you don’t have tomatoes fresh from the garden…
This soup was created out of a longing for light summer food in the middle of winter!

Winter Tomato Soup with Chèvre & Basil
Prep Time
10 mins
Cook Time
1 hr 15 mins
A tomato soup to make during the cold winter months, when you don't have fresh sunripened tomatoes from the garden, bringing a little taste of summer to the table.
Category:
Soup
Style:
Australian
Keyword:
Garlic, Gluten Free, Gluten Free Tomato Soup, Goats Cheese, Red Onion, Tomato, Tomato Soup, Vegan Tomato Soup Option, Vegetarian, Vegetarian Tomato Soup, Winter Soup
Quantity: 8
Ingredients
- 1 kg Roma tomatoes cored and quartered
- 1 large red onion peeled and cut into wedges
- 1 head of garlic cloves removed and skin on
- 2 tbsp olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 1 stalk celery diced
- 1 litre chicken stock
- 1/3 cup tomato paste
- 1/4 cup finely sliced basil leaves
- 1 tsp sugar
- sea salt
- fresh ground black pepper
- To Serve
- 80 g chévre/goats cheese
- sprigs of fresh parsley
- extra virgin olive oil to drizzle
- fresh ground black pepper
Instructions
-
Preheat the oven to 200˚C/400˚F.
-
Place the tomatoes, red onion and garlic into a baking dish, drizzle with olive oil and season with a little salt and pepper.
-
Bake in preheated oven for 45 minutes, until everything was nice and soft, and there was a little charring starting to happen.
-
Remove from oven and allow to cool a little
-
Heat a large stockpot over medium-low heat and add the olive oil.
-
Toss in the diced onion, carrot and celery and sauté until the onion is translucent.
-
Meanwhile remove the skins from the tomatoes (they should just slip off), and slip the garlic out of its skin.
-
Add the tomatoes, red onion and garlic to the pot and stir to combine.
-
Add the chicken stock and tomato paste and bring to the boil. Simmer for 20 minutes.
-
Remove from the heat and allow to cool a little.
-
Add the basil into the bowl of a blender or food processor, and then add the soup and blend to purée (you may need to do this in batches).
-
Return the soup to a clean pot, carefully reheat and adjust seasoning (you may need to add a little more sugar, depending on the acidity of the tomatoes).
-
Serve hot finished with slices of chévre, sprigs of fresh basil, a drizzle of extra virgin olive oil and a grind of freshly ground black pepper.
Notes
- Feel free to use canned tomatoes or tomato passata, I'm sure that they would work perfectly well
- I am looking forward to trying this with garden fresh, heirloom tomatoes in the summer. I am sure that I would not need as much, if any, tomato paste then.
- For vegan alternative, omit the chèvre.
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