Roasted tomatoes provide a great base for a soup. The balsamic vinegar gives sweetness while the harissa paste provides some heat. For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by the Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.
Serves 4
12 medium size tomatoes, skinned
3 tbsp olive oil
1-2 garlic cloves, finely chopped
Fresh basil, shredded
2-3 tbsp balsamic vinegar
300 ml vegetable broth
2 tsp harissa paste
Salt and black pepper (if needed)
Parmesan cheese and basil to garnish
- To skin the tomatoes, cut small cross at one end of the tomatoe and let simmer in water for a minute. The skin will curl up and can thereafter easily be removed.
- Quarter the tomatoes and place on oven tray. Sprinkle with basil, garlic, balsamic vinegar and olive oil. Let roast in 180C oven for 30 minutes.
- Place in a pot and add a bit of the stock. With a hand held food processor, puree the tomatoe mixture. Add the remaining stock and the harissa paste. Let simmer on low heat for 10 minutes. If needed, add some black pepper.
- Serve with basil and Parmesan shavings on top.