Refreshing Tomato & Basil Soup
Mmmm
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
tomatoes
large |
|
| 3 | cloves |
garlic
minced |
|
| 1 |
basil
|
*
|
|
| 5 | tablespoons |
olive oil
|
|
|
salt and black pepper
to taste |
*
|
||
| 1 | pinch |
sugar
|
*
|
| 150 | grams |
onions
|
|
| 425 | millilitres |
stock
chicken or vegetable |
*
|
| 2 | tablespoon |
basil
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
tomatoes
large |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
basil
|
*
|
| 75 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
sugar
|
*
|
| 1.5E+2 | grams |
onions
|
|
| 425 | millilitres |
stock
chicken or vegetable |
*
|
| 3E+1 | ml |
basil
freshly chopped |
|
Directions
Set oven at 240c.
Cut tomatoes in eighths, removing the core.
Put on roasting tray, add peeled garlic cloves and basil sprig with 3 tbsps olive oil.
Season with salt, pepper and sugar.
Roast for 30/40 minutes til tomatoes are soft and browned.
Put onions in olive oil in pan until golden.
Add tomatoes, garlic and juices (get rid of basil sprig).
Add stock.
Boil then simmer for 5 mins.
Liquidise.
Chop basil and add to soup.
