Tomato Basil Soup
Servings: 2
Calories: 474kcal
Ingredients
- 6 cups cherry tomatoes
- 1 bulb garlic
- 4 tbsp extra virgin olive oil
- 1 bunch basil leaves and stalks separated
- 4 roasted red peppers
- 2 1/2 cups chicken stock
- salt and pepper
Instructions
- Preheat the oven to 325°F.
- Add the tomatoes and garlic, whole, to a roasting pan with the basil stems. Season and drizzle with 1 tbsp olive oil
- Roast for about 1 hour, until split and juicy. Leave to cool a little.
- In the meantime, blend the basil leaves with the remaining oil.
- Squeeze the roasted garlic out of its skin and blend with the tomatoes, basil stems, roasted red peppers, and half the stock.
- Strain to remove the tomato skins and seeds. Mix with the remaining stock and heat until piping hot.
- Serve hot with the basil oil spooned over and bread or cheese scones on the side.
Nutrition
Calories: 474kcal | Carbohydrates: 38.1g | Protein: 13.6g | Fat: 32.8g | Cholesterol: 9mg | Sodium: 456.4mg | Sugar: 18.3g