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Tomato basil soup

(0)
40 Min
 
portions
3 %

Carbs

1 %

Fats

1 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1342 g
Energy 55 kJ / 14 kcal 732 kJ / 177 kcal
Sat. fat 1 g 1 g
Unsat. fat 1 g 1 g
Fibre 1 g 9 g
Salt 61 mg 811 mg
Units:
 
  • 650 g
    Tomato
  • 650 ml
    Vegetable stock
  • 10 g
    Chili pepper
  • 10 g
    Garlic
  • 10 g
    Basil
  • 10 g
    Sugar
  • 2 g
    Salt
  • 1.3 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Stock pots , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Blenders
Method

Preparation time

10 Min

Cooking time

30 Min

1

Heat the oven to ( 200°C / 392°F)

2

Crush/ peel the garlic and rub the bottom of the flat oven tray with the garlic. Cut the tomatoes into halves, deseed the chili and place them on the flat oven tray with the garlic, sprinkle a little dried rosemary and oregano over them. Roast in the oven for 15 minutes until the skin of the tomato starts getting black spots.

3

Meanwhile bring the vegetable stock to a boil in the stockpot

4

Add the roasted tomato mixture, an the sugar and simmer for a further 10 minutes, when you're ready to serve add the freshly picked basil and blend the soup. Season with salt and pepper.

Tips

1

Finish the soup with some croutons, extra virgin olive oil or crème fraiche

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