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Roasted Tomato and Basil Soup

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Ingredients
  Tomatoes on the vine 5 Ounce (1.5 Kilogram)
  Extra virgin olive oil 6 Tablespoon
  Castor sugar 1⁄2 Teaspoon
  Basil leaves 8 Large
Directions

GETTING READY
1. Heat oven to 240C/220C fan/gas 9.
MAKING
2. In a large roasting tin in a single layer place the tomatoes, drizzling over 3 tablespoon of oil let it roast for 20 minutes.
3. As soon as they are cool enough to handle, pinch the tomatoes off the vines using a fork and add into a liquidiser with the roasting juices.
4. Put in a good dose of salt, some black pepper, the sugar, the basil leaves and another 3 tablespoon oil, then liquidise.
5. Run through a sieve into a saucepan and gently reheat before serving.
SERVING
6. Ladle into warm bowls.
7.Drizzle oil and garnish with small basil leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Basil
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 139

% Daily Value*

Total Fat 15 g23%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.2 mg0.1%

Total Carbohydrates 1 g0.5%

Dietary Fiber 0.3 g1.2%

Sugars 1 g

Protein 0.25 g0.5%

Vitamin A 5.3% Vitamin C 5.4%

Calcium 0.5% Iron 0.59%

*Based on a 2000 Calorie diet

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Roasted Tomato And Basil Soup Recipe