Roast tomato soup
Tomatoes roasted until their edges brown give a soup with far more depth than boiling them would. Torn basil and toast make it a simple lunch or supper.
Method
- Heat the oven to 200°C (180°C fan). Halve the tomatoes, cut the onion into wedges and leave the garlic cloves in their skins.
- Spread the tomatoes cut side up on a large roasting tray with the onion and garlic. Drizzle over the olive oil, add salt and pepper to taste and roast for 30 minutes, until the tomatoes are soft and browned at the edges.
- Dissolve the stock cube in 400 ml of boiling water from the kettle.
- Pop the garlic out of its skins. Scrape everything from the tray, juices and all, into a pan or blender, pour in the stock and blend until smooth.
- If the soup has cooled, warm it in the pan over a low heat for 2 to 3 minutes, and season to taste.
- Toast slices of sourdough until golden. Serve the soup with torn basil on top and the toast alongside.
Tip If your tomatoes are pale and hard, a spoonful of tomato purée in the blender adds the depth they lack.
Per portion
| Energy | 431 kcal |
| Protein | 13 g |
| Carbohydrate | 68 g |
| of which sugars | 19 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 9 g |
| Salt | 3.19 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tomatoes800 g
- onion1
- garlic4 cloves
- basil½ bunch
- sourdough loaf½
- vegetable stock cube1
- olive oil1 tbsp
