Tomato & Basil Soup
I am a bit of a soup fanatic. Truth be told I don’t eat an awful lot of vegetables so I love soup as it’s a great way for me to make sure I’m eating enough of them. This soup has so much vegetables packed in and it’s really easy to make. Tomato and basil is one of my favourite flavours of soup and it’s lovely with some focaccia bread or a sandwich. Roasting the tomatoes makes them really sweet and the basil adds a lovely dimension and herby flavour. This soup will keep in the fridge for up to 3 days.
Ingredients
Serves 6-8 | 140 calories per bowl (if making 8 servings)
10-12 vine tomatoes
4 cloves garlic
2 carrots
2 celery stalks
2 onions
1 litre vegetable stock
1 tin plum tomatoes
Handful fresh basil
4 tbsp olive oil
Method
Preheat your oven to 190 Celcius.
Cut tomatoes in half and leave them facing upwards on a baking tray with the whole garlic cloves (skins removed). Season with salt, pepper and 2 tbsp olive oil. Roast for 30-40mins.
While your tomatoes are roasting, finely dice the rest of your vegetables and sauté them in the remaining 2 tbsp of olive oil until soft (about 10 mins).
Add a tin of tomatoes, stock and the roasted tomatoes from the oven. Simmer together for about 10 minutes, to allow all the flavours to come together.
Right before you want to blend the soup, add a large handful of fresh basil and blend until smooth. Season, if needed.
I like to serve with a little drizzle of fresh pesto on top (but this is totally optional)
