Tomato and basil soup

Tomato and basil soup recipe

1104 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

  1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
  2. Place the tomato halves and whole garlic cloves in a roasting tin, drizzle with olive oil and season. Roast for 20 minutes.
  3. 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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