Cream of Tomato Soup with Basil

Servings: Serves 4-6

Nutritional Information:

Per serving (359g)

Calories 248, Fat 18g, Saturates 2.1g, Sugars 13g, Salt 2.5g


Ingredients

Method

1

For the roasted tomatoes, preheat the oven to 150°C/300°F/Gas 2. Place the tomatoes into a roasting dish and scatter over the rest of the roasted tomato ingredients. Cook in the oven for 1 hour. This can be done up to two days ahead.

2

To make the soup, gently sauté the chopped onion and garlic with the olive oil in a large saucepan, until softened and pale gold.

3

Add the rest of the soup ingredients to the pan, except the cream and leave to gently simmer.

4

Once the roasted tomatoes have finished cooking, add them to the soup, along with the basil and juices.

5

Add the cream to the pan and purée the soup, using an immersion blender, until smooth and creamy. Check the seasoning and adjust if necessary.

6

Serve the soup in warmed bowls with a swirl of cream and a sprinkling of fresh basil, if you like.

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