Roasted Balsamic Tomato Soup

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, skinnedRoasted tomatoe soup IMG_4858
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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with basil and Parmesan shavings on top.

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