Roasted Tomato and Basil Soup Recipe

Ingredients:

75ml olive oil

1kg ripe tomatoes
3g garlic, peeled and roughly chopped
100g carrots, peeled and roughly chopped
100g onions, peeled and roughly chopped
100g leeks, roughly chopped and washed
42.5g tomato puree
1 liter vegetable stock

10g basil

Method:

Heat the olive oil in a thick-bottomed pan. Add the tomatoes, garlic and vegetables and roast in a medium oven for about 45 minutes, stirring occasionally. Add the tomato puree and return to the oven for another 15 – 20 minutes.

Transfer the tomatoes and vegetables to a pan with the stalks from the basil and the vegetable stock. Bring to the boil, season and simmer for 30 minutes. Add the basil leaves and remove from the heat. Blend the soup with a stick blender until smooth, then strain through a fine meshed sieve. Adjust the seasoning.

A soup like this is so easy to make, and super tasty, and if you wanted to take this dish one step further, you could make your own bread or bread rolls to serve with it. See my bread recipes

Bon Appétit