Tomato Confit & Basil Soup
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Welcome to the culinary realm of exquisite flavors and refined simplicity. This Tomato Confit & Basil Soup recipe is a symphony of vibrant tomatoes, slow-cooked to perfection, and enlivened with the aromatic embrace of fresh basil. As a chef, I invite you to embark on a journey where every spoonful is a dance of rich, velvety textures and a burst of sun-kissed tomato essence. This recipe is designed to elevate your dining experience with its harmonious blend of fresh ingredients and meticulous technique. Let's dive into the art of creating a Tomato Confit & Basil Soup that transcends the ordinary.
1.5 kg ripe tomatoes, assorted varieties
6 cloves of garlic, peeled and minced
1/2 cup extra-virgin olive oil
1 teaspoon sea salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
1 large onion, finely chopped
1 medium carrot, peeled and diced
1 celery stalk, finely chopped
1 litre vegetable broth
1/4 cup tomato paste
1 bunch fresh basil, leaves picked and finely chopped
1 teaspoon sugar (optional, depending on tomato sweetness)
Preheat the oven to 150°C (300°F).
Cut the tomatoes into halves or quarters, depending on size, and arrange them in a single layer in a large baking dish.
Scatter minced garlic over the tomatoes, drizzle with olive oil, and season with sea salt and black pepper. Gently toss to coat.
Slow-roast the tomatoes in the preheated oven for 2 to 2.5 hours, or until they are soft, concentrated, and slightly caramelized. Stir occasionally.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent.
Stir in the tomato paste and cook for an additional 2 minutes to enhance its flavour.
Add the roasted tomatoes, including any juices from the baking dish to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Allow the soup to simmer for 15-20 minutes, allowing the flavours to meld together.
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency.
Taste and adjust the seasoning, adding sugar if needed to balance the acidity of the tomatoes.
Just before serving, stir in the finely chopped basil, reserving a few leaves for garnish.
Ladle the Tomato Confit & Basil Soup into bowls, garnish with fresh basil leaves, and drizzle with a touch of extra-virgin olive oil.