Back
Roast Tomato Soup
40 mins
Sweet roasted Roma tomatoes blended with caramelised onion, roasted garlic and basil to create a silky soup that's perfect year-round.
Very Easy
Ingredients
1kg Roma tomatoes, halved
1 large red onion, sliced
1 whole garlic bulb, halved
100ml extra virgin olive oil
150ml stock
15g fresh basil
2 tbs dried oregano
Sea salt
Greek yoghurt, to serve
Method
Preheat the oven to 180°C.
Arrange the tomatoes, onion and garlic in a roasting tray.
Drizzle generously with olive oil.
Sprinkle with oregano and sea salt before tossing everything together.
Roast for 25–35 minutes until the vegetables are deeply caramelised.
Squeeze the roasted garlic cloves from their skins.
Transfer everything to a blender.
Add the basil and stock before blending until completely smooth.
Taste and season if required.
Serve with a spoonful of Greek yoghurt and extra basil.
