Description
This soups is quick and easy to make. I typically blend in in a mix of fresh basil, chives, oregano, and parsley at the end but you can use whatever you have on hand. I also start the onion mixture with a bit of nigella and cumin seed. I think this adds a nice depth but you can omit this step if you don’t have them on hand.
Serve the soup with a simple salad and french bread or croutons.
Ingredients
Scale
- 1 lb cherry or grape tomatoes
- 3 to 4 large tomatoes, cut into large chunks (quarters or eights)
- 4 to 5 large garlic cloves, peeled
- olive oil
- salt
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 large yellow onion, chopped
- 1/8th cup balsamic vinegar
- 1 small bunch basil
- Optional herbs:1 small bunch chives, 1 small bunch parsley, a few sprigs oregano
- creme fraiche or sour cream for garnish (optional)
Instructions
- Pre-heat the oven to 425 and line a large baking sheet with aluminum foil.
- Put cherry tomatoes, chopped larger tomatoes, and peeled garlic cloves on baking sheet. Pour a few glugs of olive oil over and spinkle with salt. Toss to coat. I like to add a large rosemary sprig to the baking sheet as well. Roast the tomatoes int he oven for 25 to 30 minutes.
- Meanwhile, heat 2 tbps olive oil in large soup pan. Add nigella and cumin seed and cook over medium heat for 1 minute. Add the onion and cook, stirring occasionally, until soft (approx 10) minutes. Add balsamic vinegar and simmer over low heat.
- When tomatoes are ready, add them to the onion mixture. Simmer for 5 minutes and then blend with an immersion blender. Add most of the basil and chives, reserving a few bits for garnish, and blend again.
- Season to taste and garnish with cream fraiche or sour cream.