Starters & Light meals
Roast tomato soup
4
Easy
10 minutes
30 minutes
The oven does all the work in this easy roast tomato soup. Simply roast with basil, garlic and olive oil for 30 minutes, blend and enjoy! Eat this soup lukewarm or at room temperature and top with ricotta if you like.
Wine/Spirit Pairing
Fleur du Cap Chenin Blanc 2006
Ingredients
Method- 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
Ingredients1. 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
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