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The Mediterranean Foodie
By The Mediterranean Foodie

Tomato Soup with Basil Oil and Dukkah

7 steps
Prep:5minCook:25min
This is a soup you must cook: a delicious and super comforting Mediterranean tomato soup that can be eaten cold in the summer or warm in autumn. With the flavour layering technique of my recipe, you will create complexity and fragrance that even the uttermost gourmands and fussy kids will love!
Updated at: Wed, 22 Jan 2025 17:12:58 GMT

Nutrition balance score

Great
Glycemic Index
29
Low
Glycemic Load
8
Low

Nutrition per serving

Calories254.3 kcal (13%)
Total Fat15.7 g (22%)
Carbs26.2 g (10%)
Sugars13.6 g (15%)
Protein7.8 g (16%)
Sodium494.6 mg (25%)
Fiber6.9 g (24%)
% Daily Values based on a 2,000 calorie diet

Instructions

Make the Soup

Step 1
For the perfect soup, we need to create layers of flavour. The first layer is the baked tomatoes and onions. Toss your halved tomatoes, onion wedges and garlic cloves (skins on) in a roasting tin with a drizzle of olive oil, 2 tsp oregano, salt and pepper and bake for a first 10 min at 180c.
Step 2
While waiting, prepare your vegetable stock and the dukkah or basil oil (recipes down the end of the page). After the first 10 mins of baking, pour the balsamic vinegar (or Worcestershire sauce) onto the half-roasted tomatoes, mix and keep baking for another 10 min. When it's ready, let it cool down until you can handle the garlic cloves without burning.
Step 3
Second layer of flavour: peel and roughly slice the garlic cloves, celery sticks and roasted red pepper. Heat a large soup pot with 2 tbsp olive oil and sweat the celery for 2 mins until is softened. Add the garlic and fry for 1 min. Add the tomato paste, the basil leaves, the roasted pepper and the paprika and stir for another 30 sec.
Step 4
Third layer of flavour: pour the vegetable stock, the can of chopped tomatoes, a spoon of sugar or honey and the content of the roasting tin (with its juices) into the pot. Season with salt and pepper to taste and simmer for 6-8 minutes.
Step 5
Blend with a hand blender until smooth and serve with warm bread, feta cheese and your desired topping.

Make the Basil oil

Step 6
Blanch your basil leaves in boiled water for no more than 20 seconds. Using a fine sieve, drain the water and immediately transfer it to a bowl with frozen water (water + ice cubes). This will prevent the leaves from further "cooking" and preserve the green colouring. Drain again and lay your leaves flat on a paper towel to drain (do not press them hard). Add the olive oil and the basil leaves in the blender and blend vigorously until all leaves are broken down into small pieces. Pass one more time through the sieve and you are ready to use.Keep refrigerated and consume in a maximum of a couple of days
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Make the Dukkah

Step 7
Heat your oven to 200c (fan) and bake the nuts for 5-6 min. In a small dry pan toast your spices (except paprika and lime leaves or sumac) for 2-3 min. Place the nuts, spices, paprika, sumac or lime leaf, salt, and blitz in a food processor to your preferred texture. Dukkah can be very fine (like sand) or coarse and textured with a crunch, which I quite like. It will last for 2 to 3 weeks in airtight container
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