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.
Roasted Tomato, Garlic & Basil Soup with Ricotta Toasts
500g super ripe tomatoes
4 cloves of garlic – skin on
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 or until the skin of the tomatoes start to blister and your kitchen smells like Tuscany.
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, chilli if using and basil stalks, stirring regularly.
Once the tomatoes are ready transfer them and the garlic (remove the skins) to your pot with the other veg. Pour in the stock, white wine vinegar, sugar, salt and basil leaves and bring to the boil. Reduce to a simmer then cook gently for 20 minutes or so.
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 (turn off the heat) to warm the cheese.
Remove the basil stalks from the soup then puree until smooth using a handheld blender. It’s best to do this with the heat off. Stir through the mascarpone and bring it back up to a simmer. Have a taste here as the creaminess would have diluted the salt/sugar balance so you may find you want to add a pinch more of each. If you’re finding it a bit dull (the flavour will depend on the quality of tomatoes used) add the tiniest bit more white wine vinegar. Drizzle the soup and toasts with olive oil before tucking in.
Make sure you pick the darkest, reddest tomatoes and keep them out of your fridge. The better the tomato, the more intense and sweet flavour you’ll get as a result. I used a mixed between cherry and roma tomatoes, both on the vine.