Slow Roasted Tomato & Basil Soup
Slow roasting gives the tomatoes a wonderful depth of flavour and softens the taste of the garlic. A textured soup that is very easy to make.
Ingredients
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Preparation
- Preheat the oven to 170C/325F/Gas Mark 3.
- Arrange the tomatoes, cut side facing up, in a roasting tin, then place the red pepper, onion and garlic cloves around the tomatoes.
- Drizzle with olive oil and balsamic vinegar and season well with salt and pepper.
- Sprinkle the sugar over the top and roast for 1 hour.
- The tomatoes should have dried out a little and the pepper and onion should be soft.
- Peel the roasted garlic, then blend everything with the stock and basil.
- (Add the stock a little at a time until your preferred consistency is reached).
- Either serve immediately (seasoning to taste) or allow to cool and refrigerate.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
lessthan30characterslong
"Great soup and really easy to make"
belindateo1
"Really nice flavors and whilst i haven't convinced my 3 and 5 year olds to eat it, it is a great option for me to make and store - frozen or fresh during the week."
jdriemeyer
"Very easy to make. It was tasty, but needed something more, I thought. Making again, I would add more seasonings."
carol_henry_733450
"I would roast at much higher temperature next time. Needs a fair bit of seasoning too. Otherwise an easy way to use up garden tomatoes"
nicksmith7
"Amazing"