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Roast tomato soup

By Abigail Donnelly
4
Easy
10 minutes
30 minutes

Ingredients

  • 12 ripe roma tomatoes
  • 12 basil leaves
  • 12 cloves garlic, peeled
  • Olive oil, to drizzle
  • Sea salt and freshly ground black pepper, to taste
  • Extra virgin olive oil
  • Parmesan shavings, to serve
  • Chunky croutons, to serve

Method

1. Preheat the oven to 180ºC.

2. Place the tomatoes, basil and garlic on a baking tray. Drizzle with oil. Roast for 30 minutes or until soft.

3. Blitz until smooth. Season.

4. Serve drizzled with olive oil and scattered with Parmesan and croutons.

Per serving: 1056.58kJ, 8.5g protein, 14.5g fat, 19.71g carbs

Find more soup recipes here.