Roast tomato and basil soup
1
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
The humble bowl of soup has come a long way! Tasty, nutritious, easy!
Ingredients
Garlic
8 clove(s), (1 bulb), unpeeled, cloves separated
Tomato(es)
1000 g, (roma), halved lengthways
Brown onion
1 large, finely chopped
Tomato paste
90 g
Chicken stock
2 cup(s), (500ml)
Fresh basil
⅔ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Once cool, add ½ cup of basil leaves and blend until smooth. Serve sprinkled with remaining basil leaves.
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