Roasted Tomato & Basil soup…

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by Hickmans Slim Kitchen

I love a homemade soup and tomato soup is one of the easiest to make, we grow our own tomatoes every year so we always have an abundance of them making this a really tasty and cheap meal for us.

Roasting the vegetables with the oil helps release all those delicious flavours and a step I highly recommend doing. You can also roast some sweet red peppers at the same time and add to this to make a red pepper and tomato soup, that is really delicious.

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Roasted Tomato & Basil Soup

Serves 4 – 6

INGREDIENTS:

  • 2 punnets baby plum tomatoes (roughly 650g), halved
  • 1 tin tomatoes
  • 4 cloves garlic, peeled
  • 1 large carrot, grated
  • 1 large red onion, peeled and roughly chopped
  • 1 tablespoon red wine vinegar
  • Sweetener (Optional)
  • 1 vegetable stock cube
  • Fresh basil
  • Fresh oregano

METHOD:

  1. Preheat oven 200°C fan.
  2. Add the halved tomatoes, onion and garlic to a roasting tin, season with salt and pepper and spray a few squirt of olive oil over the top or 1 teaspoon if you don’t have a spray bottle and roast for around 20 – 25 minutes.
  3. Once the veg is cooked add to a large saucepan along with all the other ingredients, use as much or as little of the herbs and adjust to your own tastes.
  4. Blitz with a hand stick blender until smooth and add boiling water until you get the thickness you like for your soup, taste and see if you need to add a little sweetener and any additional salt and pepper, this is optional but some tomatoes can be very acidic and like a little sweetness once cooked so its important to taste as you go and adjust to your tastes.
  5. Bring to the boil and serve immediately.

NOTES:

  • This soup can be stored in the fridge for up to 4 days in an airtight container or frozen for up to 3 months, fully defrost and reheat fully before eating.