Homemade Tomato & Basil Soup Recipe

As winter sets in here in Sydney, there is nothing better than chilly days spent indoors with warm soup to heat your core. Vegetable soups are a fantastic source of energy for fussy and forgetful eaters, have a low calorific count and are rich in nutrients for plant based foodies. Though this quick and easy recipe is perfect for vegans, it can easily be adapted to suit your own diet needs.

I N G R E D I E N T S

  • 5/6 large tomatoes
  • 1 brown onion, diced
  • 2 cloves of crushed garlic
  • 3 cups of chicken or vegetable stock
  • 2 tablespoons of tomato paste
  • 1/4 cup of fresh basil
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper

M  E  T  H  O  D

1. Preheat oven to 180C (350F)

2. Cut tomatoes into quarters and place on a baking tray

3. Lightly coat tomatoes in olive oil, balsamic vinegar, salt and pepper. Massage the tomatoes gently with your hands so as to ensure even application. Be careful to not disturb the structure of the tomato

4. Re-organize tomatoes on a baking tray facing down or on sides

5. Bake for 30 minutes

6. In a saucepan and 1 tablespoon of olive oil, diced onion and crushed garlic. Cook on a low heat until softened

7. Add roasted tomatoes, basil and tomato paste

8. Gently add the stock and bring to boil

9. Reduce heat and simmer uncovered until slightly thickened, add salt and pepper to season. The mixture may appear very watery but once blended will thicken

10. Non vegans can elect to add heavy cream here for added thickness

11. Use an immersion blender or food processor to puree the mixture. Please note if you are using a Nutribullet or similar blender, read the safety instructions as blending heated products is not advisable. Wait until the mixture has cooled substantially before blending to avoid injury from heat expansion and splashback

12. Reheat blended soup over stove or in a microwave and serve with crunchy bread. Non vegans can further garnish with mozzarella cheese for an extra kick of creaminess

 

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