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Tomato and basil soup recipe

1151 ratings

See method

Serves 4
10 mins to prepare and 25 mins to cook
78 calories / serving
Healthy

Ingredients

1kg (2lb) Nightingale Farms round tomatoes, halved
2 large garlic cloves, whole
1tbsp olive oil
600ml vegetable stock
8 basil leaves, chopped

Each serving contains

Energy
330kj
78kcal 4%
Fat
4g 6%
Saturates
1g 5%
Sugars
8g 9%
Salt
1.4g 23%

of the reference intake
Carbohydrate 8.8g Protein 2.1g Fibre 3.5g

Method

Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the tomato halves and whole garlic cloves in a roasting tin, drizzle with olive oil and season. Roast for 20 minutes.
Spoon the tomatoes and all their juices into a food processor. Squeeze in the cooked garlic, discarding the skin. Pour in the vegetable stock and add the basil leaves. Blend until smooth. Return to the pan and reheat, seasoning to taste before serving.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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