creamy-roasted-tomato-and-basil-soup

Creamy Roasted Tomato and Basil Soup

Total time: 1 hour 30 minutes

Serves 6

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 tb – Vegetable oil

1 kg – Tomatoes, halved

1 head – Garlic

1 tsp – Dried oregano

2 – Onions, thinly sliced

1 cup – Cherry tomatoes

1 cup – Vegetable stock

½ cup – Soy milk

100g – Fresh basil

1 pinch – Salt

1 pinch – Black pepper

UTENSILS

Oven, Baking dish, Large pot, Blender, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 200°C.

2. Place the tomatoes cut-side up in a baking dish. Slice the top off the garlic head and place it cut-side down in the dish (leave the skin on).

3. Drizzle with 1 tablespoon oil, sprinkle with oregano, salt and pepper. Roast for 40 minutes.

4. Heat 1 tablespoon of oil in a large pot over low heat. Add the onions, cover and cook for 30 minutes, stirring occasionally, until they are soft and golden.

5. Squeeze the roasted garlic out of its skin. Add it to a blender with the roasted tomatoes and their juices, caramelized onions and cherry tomatoes. Blend until smooth.

6. Pour the mixture back into the pot. Stir in the vegetable stock, soy milk and fresh basil. Simmer uncovered on low heat for 30 minutes.

7. Ladle into the bowls. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 335g