It is starting to get cooler here in sunny Spain and it’s time to haul out the soup pot and start whipping up some delicious comfy soups. This roasted tomato and basil soup with turkey meatballs is really hearty and a real crowd pleaser plus it’s super simple to whip up for a weeknight meal.
Any meaty tomato can be used and I have also used tinned tomatoes only for this recipe but fresh is always better. I have an excess of basil at the moment and the leaves are absolutely massive so this soup was perfect for using up a large portion of the leaves.
I find roasting the tomatoes before adding them to the stock concentrates their flavour and makes an exponentially better tasting soup. Add the onions to the tray for a bit of char for that added flavour punch.
For the turkey meatballs I kept them really simple, ground turkey, basil, granulated garlic, salt, black pepper, bread crumbs and 1 beaten egg is all I used. Mix thoroughly and then portion out onto a oven tray with a small ice cream scoop. I use this one and it makes life so much easier when portioning out meatballs. place in the oven for 15 minutes and you have meatballs ready to go. Super simple!
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