T O M AT O & B A S I L S O U P M I L L I E TA M A N A H A SERVES 8
PREP: 10 MIN COOK: 1 HR
EASY
LOW
I work late and with kids, so my days can be very long! I like to make a bowl of my favourite tomato and basil soup as something to look forward to after those long days. Nothing is better than slurping this in my pyjamas with garlic bread in hand.
INGREDIENTS
METHOD
2 1/2 kg Roma tomatoes, halved
1 Preheat oven to 190°C fan forced.
1kg whole cherry tomatoes 1 medium onion, cut into chunks 8 garlic cloves, finely chopped 3 large carrots, peeled, halved lengthways
1/3 cup olive oil 4 cups vegetable stock (or chicken stock) 2 tbsp balsamic vinegar
1/2 tsp red pepper flakes 2 tbsp basil pesto
2 Place tomatoes, onions, garlic, and carrots on a large baking tray and drizzle with olive oil. Season with salt and pepper and toss evenly. 3 Place the large baking tray of vegetables in the oven and bake for 30 minutes. Toss vegetables and bake for another 30 minutes. 4 Blend baked vegetable until puréed. 5 Transfer puréed vegetables to a large saucepan. Add chicken broth, balsamic vinegar, red pepper flakes and pesto, and cook over medium heat until the soup is heated all the way through for 5-7 minutes. 6 Season with additional salt and pepper, as desired. 7 Place soup into a bowl and garnish with basil. Serve.
Salt and pepper Basil leaves to garnish
TIP Best served with toast or garlic bread
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