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Oven Roasted Tomato & Basil Soup

Guilt free roasted tomato soup
Print Recipe
Total Time 1 hour
Course Soup
Servings 4 servings
Calories 127 kcal

Ingredients
  

  • 15 ml Olive oil
  • 1 Onion, peeled and chopped
  • 3 Cloves of garlic or 10ml crushed garlic
  • 750-800 g Fresh plum tomatoes, cut into large chunks
  • ¼ tsp Salt (or to taste)
  • Freshly ground black pepper to taste
  • 250 ml (1 cup or 30g) fresh basil
  • 1 tin (410g) whole tomatoes
  • 10 ml (2 tsp) chicken stock powder, dissolved in 500 ml boiling water
  • 5-10 ml (1 - 2 tsp) sugar

Instructions
 

  • Preheat oven to 200⁰C
  • Pour the oil into a baking tray and heat in the oven until the oil is thin and runny
  • Remove from the oven and add the onions, garlic, fresh tomatoes, salt & pepper and toss so that all the vegetables are covered with oil
  • Roast the vegetables for 20 minutes, tossing from time to time (roast until the tomatoes and onions show a roasty colour)
  • In a pot (medium size) pour the tin tomatoes, and chicken stock together, let it simmer over a low to medium heat, add the sugar (helps to balance the acidity) and salt and black pepper and leave to simmer while the tomatoes, onion and garlic roasted in the oven
  • Prepare the fresh basil (wash) and keep aside
  • As soon as the tomato mix have finished roasting, mix together in the simmering pot, add everything from the roast mix
  • Blend everything together to a smooth consistency
  • Add the fresh basil and blend

Notes

  • It is very important to cut the tomato stems/tops off (they tend to stay hard)
  • You can add a bit more basil to taste
  • The oven can be preheated to a warmer temperature (this adds more colour and roasty flavour)
  • Guilty pleasure to be added, sourdough toasted with cheddar cheese on the side
  • The tomato soup can also be added to a saucepan, reduced more and used as a sauce for a pasta dish
  • 5ml (1 tsp) fresh chilli can be added to the tomato, onion, and garlic roast mix
Keyword basil, healthy, soup, tomato