Prep time: 15 minutes Cook time: 1 hr 35 minutes Level: Easy
Needed for this recipe:
Sunshine Coast Olive Oil Co. Robust or Medium Extra Virgin Olive Oil (I chose our Boundary Bend Hojiblanca)
5 cups ripe tomatoes, chopped (I chose a mixture of heirloom, cherry and yellow brandywine
¼ cup plus 2 Tablespoons Sunshine Coast Olive Oil Co. Robust or Medium Extra Virgin Olive Oil (I chose our Boundary Bend Hojiblanca)
1 teaspoon Chardonnay Fumee Smoked Sea Salt
1 chopped onion
2 garlic cloves. Chopped
1 Tablepoon unsalted butter
4 cups fresh basil leaves
1 litre organic chicken stock
Preheat oven to 375 degrees. Mix oil, salt and tomatoes in a bowl and spread them in a thin layer on the cookie sheet.
Roast on the middle rack of your oven for 20-30 minutes. Every ten minutes, check the tomatoes and flip them so they do not stick. The tomatoes should have some browning on the edges, but should not char.
Meanwhile, melt butter in a non-stick frypan. Add onion, garlic and oil. Sauté over medium for 5 minutes, or until the onions are translucent.
Once the tomatoes and onions are ready, mix them together in a large soup pot. Add basil leaves and chicken stock. B, bring soup to a boil, then let simmer 20 minutes.
Let soup cool. Run it through a blender, one small batch at a time. Reheat for serving.