Roasted Tomato, Garlic and Basil Soup

Serve with a dollop of coconut cream, freshly cracked pepper and sprinkle with fresh basil.

Roasted tomato, garlic and basil soup

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Equipment

• Baking Tray
• Chopping Board
• Chopping Knife
• Blender

Ingredients

• 8 very ripe tomatoes (halved)
• 2 onions (sliced)
• 6 cloves garlic (skins removed)
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig fresh oregano
• 1 bunch fresh basil
• 1 tbsp olive oil
• 1 cup vegetable stock
• 1/4 cup red wine (optional)

Instructions

• Preheat your oven to 180°C.
• Put tomatoes and garlic on a baking tray and place in the oven for 30-40 minutes until browned and slightly charred.
• Over medium heat add 1 tbsp of olive oil into a medium-large pot. Add in the sliced onions and saute for about 10 minutes or until caramelised.
• Once the onions have finished caramelising add in the roasted garlic and tomato as well as the cup of stock, red wine and the herbs. Simmer for about 15 minutes.
• Using a stick blender blend together the soup until no large chunks remain.
• Serve with cracked pepper, a dollop of coconut cream and fresh basil.