Roasted Tomato and Basil Soup

This soup is perfect for Autumn, served piping hot! When you combine several pounds of fresh tomatoes, fresh basil and a fair amount of garlic you know it’s got to be good. Bon appétit from our barge chefs…



1-1/2 pounds of ripe red tomatoes
1 large clove garlic, chopped
Whole basil leaves
1/4 pound potatoes
2 cups water
1 tsp balsamic vinegar
Olive oil
Salt and freshly ground pepper



1. Skin the tomatoes by pouring boiling water over them, then leave for one minute before draining them and slipping off the skins. Slice the tomatoes in half and place on a roasting tray, with the cut side up.

2. Season with salt and pepper and sprinkle with olive oil. Place the chopped garlic and whole basil leaves on top of each tomato. Bake in 400 degree oven for one hour.

3. Meanwhile, wash and chop the potatoes into small cubes. Place in a pan with the water and a little salt. Boil for 20 minutes or until they are cooked.

4. When the tomatoes have been in the oven for one hour, place them in the blender with the cooked potatoes and liquid. Blend to a uniform texture. (Soup may be sieved if desired.) Season to taste. Reheat gently.

Serves 4

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