This recipe was born out of leftovers and we ended up enjoying it more than the meal I made the night before! I had made Onion Cannelloni from Aldo Zilli’s “The Zilli Cook Book” and consequently had a huge amount of half caramelised onion left over. I used this to form the base of my soup along with some basil donated by a friend. I made the bread with a Lidl ciabatta bread mix. I think ciabatta was a bit of an odd bread mix to sell as it inevitably would never work properly, but it was still very nice.
Cooking time: 45m – 1h
total time: 1h- 1h15
2 large onions, chopped
75g butter (or lighter alternative)
1 crushed garlic clove
15ml balsamic vinegar
1 tbsp golden caster sugar
15g parmesan cheese, grated
1 tbsp olive oil
750g ‘salad’ tomatoes (the biggish ones), halved
a handful of cherry tomatoes
1 400g tin of good quality chopped tomatoes
50g chopped basil
1 tsp vegetable stock powder
100-200 ml boiling water depending how you like it.
salt and pepper
- Preheat the oven to 180c
- Melt the butter in a large pot and then add garlic, onion, sugar and vinegar.
- Cook on a low heat for about 20 minutes or until golden brown and slightly caramelised. Add parmasan once this is done.
- Meanwhile, place the halved salad tomatoes and whole cherry tomatoes onto a oiled baking tray and roast for 20 minutes.
- One the onion has caramelised, add the tinned tomatoes and half of the fresh basil to the pot. Cook for 10 minutes.
- Take the tomatoes out the oven and add to the pot along with the remaining basil.
- Add the vegetable stock powder and water. Cook for a further 10 minutes.
- Allow the mixture to cool slightly, then scoop into a blender, do this in stages if necessary. If, like me, you don’t have a blender, use a hand blender. If you don’t have one of these, then they are super cheap in any super market!
- Blend the soup until it is almost smooth. Tip back into the pot if using a blender and reheat before serving with nice bread.