Roasted Tomato & Basil Soup

Tomato and Basil is just the perfect combination of ingredients right! I was In the local organic shop the other day they had the most amazing selection of fresh and local tomatoes. It really inspired me to make a soup as the autumn is nearly upon us now.

The flavour this tomato soup packs with only 7 healthy ingredients that you will already have in your kitchen is quite impressive!

You can always freeze this down, so make some more and use for a quick and healthy lunch during the week.

GF,DF,VG,V,RSF

Roughly 2-4 servings

Prep: 5 mins

Cooking: 1hr 10 mins

Ingredients:

  • 1kg large tomatoes
  • 1 red onion
  • 4 garlic cloves
  • 1 teaspoon oregano
  • 2 handfuls of fresh basil
  • 3 tablespoons olive oil
  • 500ml veg stock (make sure its a decent sugar free one)
  • salt and pepper

Method:

Pre heat the oven to 160C.

Chop the tomatoes into halves and place onto an oven baking tray, chopped side facing up.

Cut the onion into quarter’s and place onto the tray.

Squash the garlic cloves with a knife this will take the skin off and allow the flavour to come out. Place onto the tray.

Add the oregano, 1 handful of chopped fresh basil and the olive oil on top.

Finally season with a couple pinches of salt and pepper.

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Place in the pre heated oven for 1 hour.

Once the hour is up scrape the ingredients from the tray into a large pot and add the 500ml of stock along with the other handful of fresh basil leaves (stalks are also fine).

Bring to boil and then allow to simmer for 10 minutes.

Now just hand blend until smooth.

Tip: A nice fresh crusty bread goes amazing with this (gluten free of course)

Enjoy!

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