- 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
Preheat the oven to 180ºC.
Place the tomatoes, basil and garlic on a baking tray. Drizzle with oil. Roast for 30 minutes or until soft.
Blitz until smooth. Season.
Serve drizzled with olive oil and scattered with Parmesan and croutons.
Per serving: 1056.58kJ, 8.5g protein, 14.5g fat, 19.71g carbs
Eat this soup lukewarm or at room temperature and top with ricotta if you like.