Roast tomato and basil soup
8 clove(s), (1 bulb), unpeeled, cloves separated
1000 g, (roma), halved lengthways
1 large, finely chopped
2 cup(s), (500ml)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place garlic and tomatoes, cut-side up, on tray. Season with salt and freshly ground black pepper. Bake for 40 minutes or until tender. Remove from oven and cool for 5 minutes. Peel garlic, discarding skins.
- Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add onion and cook, stirring, for 5 minutes. Add paste and cook, stirring, for 1 minute. Add stock, tomatoes and garlic. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 10 minutes.
- Once cool, add ½ cup of basil leaves and blend until smooth. Serve sprinkled with remaining basil leaves.