Rustic No-Knead Crusty Bread
Four ingredients, five minutes of work and a long rest give you a bakery-style loaf with a crackling crust.
🍅 Soup
Roasted Tomato Basil Soup
Oven-roasted tomatoes, garlic and onion blended into a velvety soup with fresh basil. Comfort in a bowl.
Prep10 min
Cook50 min
Serves4
LevelEasy
About this recipe
Roasting concentrates the natural sweetness of tomatoes and mellows the garlic, giving this soup a depth you can't get from the stovetop alone. Blend it silky smooth, swirl in a little cream, and serve with a grilled cheese for the ultimate cozy meal.
Method
Roast the vegetablesHeat the oven to 200°C (400°F). Spread the tomatoes (cut side up), onion and garlic on a tray, drizzle with oil and season. Roast 40 minutes until soft and lightly charred.
Squeeze the garlicLet the garlic cool slightly, then squeeze the soft cloves out of their skins.
SimmerTip everything into a pot with the stock. Bring to a simmer and cook 10 minutes.
BlendAdd the basil and blend until completely smooth, using an immersion or countertop blender (vent the lid).
AdjustStir in the cream if using. Taste and add salt, pepper and a pinch of sugar if the tomatoes are tart.
💡 Tips for success
- Out of season? Use two 800 g cans of whole tomatoes and roast for 25 minutes.
- For extra richness, roast a red bell pepper alongside the tomatoes.
- Garnish with a swirl of pesto or olive oil.
🧊 Storage & leftovers
Refrigerate up to 4 days or freeze (without cream) for up to 3 months.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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