Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Roasted Tomato & Garlic Soup
Roasted Tomato & Garlic Soup with Basil is incredibly quick and easy to prepare, healthy and utterly delicious!
Course
dinner, entree, Lunch, Starter
Cuisine
Italian, Mediterranean
Prep Time
4
minutes
minutes
Cook Time
1
hour
hour
3
minutes
minutes
Author
Camilla Hawkins
Equipment
Roasting tray
spatula
Large saucepan
Measuring jug
Hand blender
Wooden spoon
Ingredients
1.5
kg
vine ripened tomatoes
cut into 6 segments (leave whole for cherry tomatoes)
2
bulbs garlic
cut in half
6
tablespoon
olive oil
900
ml
vegetable stock
good quality
1
handful fresh basil leaves
(or to taste)
Freshly ground salt & pepper
Instructions
Preheat oven to 180°C.
Place tomato segments and garlic on a baking tray and drizzle with the olive oil and season.
Turn the tomatoes over with a spatula to coat in the oil.
Roast the tomatoes and garlic for 1 hour, turning with a spatula half way through.
Once roasted allow the tomatoes and garlic to cool enough so that you can squeeze out the garlic cloves from their skins.
Place the tomatoes and garlic into a large saucepan.
Blitz with a handheld blender to desired consistency, chunky or smooth, you decide (or use a blender).
Stir in 900 ml of hot vegetable stock and freshly chop the basil and add.
Gently heat to serving temperature (do not boil) and adjust seasoning if necessary.
Serve with cheesy bread.
Video
Notes
Use the best quality ingredients you can for the best flavour!