Starters & Light meals

Roast tomato soup

By Abigail Donnelly
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
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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

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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