|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|
650 mlVegetable stock
10 gChili pepper
1.3 kgTotal recipe weight
Heat the oven to ( 200°C / 392°F)
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.
Meanwhile bring the vegetable stock to a boil in the stockpot
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.
Finish the soup with some croutons, extra virgin olive oil or crème fraiche