As our gorgeous summer comes to an end, I wanted to make a soup that would show my appreciation of, and pay homage to, the bright, sunny days of summer. This soup is deliciously robust, cheerful and light.
Makes 5-6 servings
• 8 ripe tomatoes, roughly cut
• 2 stalks of fresh thyme leaves
• 1 yellow pepper, grilled on gas
• 1 red pepper, grilled on gas
• 1 tsp garlic, chopped
• ½ cup basil
• 3-4 Tbsp olive oil
• Fresh cream
• Store-bought croutons (you can make your own if you like)
• 800ml chicken stock
• Salt and pepper for seasoning
1 Preheat the oven to 200°C.
2 Place the tomatoes on a baking sheet. Sprinkle with thyme, and season with salt and pepper. Roast in the oven for 20 minutes.
3 Place the peppers under a gas grill or over a gas stove, and grill until the skin is charred, turning often.
4 Place the charred peppers in a sealed bag and allow to rest for 15 minutes.
5 Peel the blackened skin off the peppers under running water.
6 Remove core and pips. Place the cooled tomatoes, peppers and garlic in a blender.
7 Add the chicken stock and blend until smooth. Add more liquid if you want a thinner soup.
8 Taste and season well.
1 Place the basil leaves in boiling water for 1 minute.
2 Transfer the basil to ice water.
3 Drain and dry on kitchen towel.
4 Add the oil and blitz until all combined. Season lightly.
5 Transfer to a small bowl.
1 Heat the soup, add a dash of cream and, with a teaspoon, add 3-4 drops of the basil oil.
2 Garnish with croutons and fresh micro basil leaves.
This soup is also delicious cold.
Use a toothpick to swirl the cream and basil oil through the soup.