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Roasted tomato and basil soup

Name: Roasted tomato and basil soup
Cuisine: International
Ingredients: 900g Tomatoes; Low cal oil spray; 1 tsp Dried oregano; 1 Large onion, peeled and finely chopped; 2 Garlic cloves, peeled and crushed; 1 litre Hot vegetable stock; Salt and pepper; 2 tbsp Chopped fresh basil

Over a year ago 724 views

Soup 🥛 Dairy Free 🥚 Egg Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥜 Nut Free 🌱 Vegan 🥕 Vegetarian

Ingredients

900g Tomatoes
Low cal oil spray
1 tsp Dried oregano
1 Large onion, peeled and finely chopped
2 Garlic cloves, peeled and crushed
1 litre Hot vegetable stock
Salt and pepper
2 tbsp Chopped fresh basil

Accompaniment

Method

1
1. Arrange the tomatoes on a baking tray, spray them lightly with the low calorie spraying sprinkle with the oregano. Bake in a preheated oven at 200C/Fan 180/Gas6 for 10-15 minutes, until the tomatoes start to soften and the skins begin to char.

2. Meanwhile place the onion and garlic in a large, heavy-based saucepan with 300ml of the stock. Cover the pan, bring to the boil and simmer for 10 minutes.

3. Peel and chop the roasted tomatoes and add to the cooked onion mixture in the pan along with the remaining stock. Simmer for 15-20 minutes.

4. Puree the soup in a blender or food processor. Return the soup to the pan, season well and add the basil. Reheat the soup if necessary and serve garnished with some roasted cherry tomatoes and basil leaves.