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This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes.
Servings 4
Calories 249 kcal
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins

Ingredients
 

  • 800 g ripe tasty vine tomatoes, halved
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato puree
  • 4 tbsp olive oil
  • 2 vegetable stock cubes
  • 1 pinch salt and freshly ground black pepper
  • 1 pinch sugar
  • balsamic vinegar
  • 100 ml single cream
  • cornflour, mixed with a little water
  • 600 ml water

Instructions
 

  • Pre-heat the oven to 200C gas 6.
  • Place the tomatoes, garlic, tomato puree and olive oil onto a baking tray.
  • Cook for 20 minutes to shrivel up by roughly half (this deepens the flavour)
  • Once cooked place into a saucepan, then add the water, stock cubes.
  • Bring to the boil and simmer for 10 minutes, then liquidise and pass through a fine sieve.
  • Re heat then add a little cornflour/water to thicken slightly, then season well with salt, sugar, vinegar and pepper.
  • Add the cream and serve.
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Nutrition Facts
Tomato Soup
Amount per Serving
Calories
249
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
28
mg
9
%
Sodium
 
371
mg
16
%
Potassium
 
546
mg
16
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
Vitamin A
 
1961
IU
39
%
Vitamin C
 
29
mg
35
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tomato
Course Main Course, Soup
Cuisine British, ITV This Morning, Vegetarian
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