After a week with no internet at home it’s safe to safe I sulked most days. Just consider for a moment how our lives have been ruined since Netflix came to Malaysia. Very.
There was one thing good to come out of it though. This soup. Probably the best thing I ate in September, and that says something given I consumed every taco available in Hawaii.
Don’t be fooled, this sounds fancy but it’s anything but. Super cheap, super easy, super quick.
Roast Tomato & Basil Soup with Ricotta Toasts
500g super ripe tomatoes
4 cloves of garlic
1 brown onion, roughly chopped
Half a carrot, peeled and roughly chopped
1 red bullet chilli – optional
Handful of basil, stalks picked
500ml chicken or veg stock
1tsp white wine vinegar
Big pinch of salt
Thick slices of bread and ricotta to serve
Heat your oven to 160 then bake the tomatoes and garlic on a lined oven tray for 15 minutes.
While they are in the oven heat a few glugs of oil in a pot and over a really low heat start cooking the onion, carrot and basil stalks, stirring regularly.
Now the tomatoes will be ready, remove any stalks then place in the pot with the other veg. Pour in the stock, white wine vinegar, sugar and salt and bring to the boil. Reduce to a simmer then cook for 15 minutes.
To make the toasts drizzle each slice generously with olive oil and sprinkle with salt then bake in a hot oven until golden and hard – around 3 minutes – then turn them over and bake for a further minute. Spread generously with ricotta then pop back in the oven to warm the cheese.
Puree the soup until smooth then return to the heat stirring through the mascarpone. Drizzle the soup and toasts with olive oil before tucking in.
Make sure you pick the darkest, reddest tomatoes as these will have the most intense, sweet flavour. I used a mixed between cherry and roma tomatoes, both on the vine.