Name: Roasted tomato and basil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 400 g cans whole tomatoes; 2 clove garlic; 1/4 cup extra-virgin olive oil; 2 stalks celery, chopped; 1 large carrot, chopped; 1 large onion, chopped; 2 cup chicken stock; 1 bay leaf; 1/4 cup fresh basil leaves, plus extra, to serve

Roasted tomato and basil soup

This classic winter warmer will soothe the soul with hearty vegetables and fresh basil.

Serves 8

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 400 g cans whole tomatoes

2 clove garlic

1/4 cup extra-virgin olive oil

2 stalks celery, chopped

1 large carrot, chopped

1 large onion, chopped

2 cup chicken stock

1 bay leaf

1/4 cup fresh basil leaves, plus extra, to serve

Method

1.Preheat even to moderate, l80°C. Line an oven tray with baking paper.

2.Drain tomatoes, reserving juice. Place tomatoes and garlic on tray. Drizzle with half the oil and season to taste. Bake for 10-15 minutes, until beginning to caramelise.

3.In a large saucepan, heat remaining oil on medium. Saute celery, carrot and onion for 8-10 minutes, until tender.

4.Add tomatoes, reserved juice, stock and bay leaf to saucepan. Squeeze garlic flesh from skins and stir through. Simmer on low, uncovered, for 15-20 minutes, until vegetables are tender.

5.Add basil and using a hand blender or food processor, process until smooth. Serve topped with extra basil.

If preferred, use fresh tomatoes and some added tomato puree.
Note

Woman's Weekly Food

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Ingredients

Method

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