[Sticky] Roasted Tomato and Basil Soup

This homemade soup is comforting and full of fresh ingredients.

Ingredients:

2kg cherry tomatoes
30g fresh basil
1 red onion (diced)
Half a bulb of garlic
2 tsp olive oil
1 carrot (chopped)
2 celery sticks (chopped)
Salt and pepper (to taste)

Method: Number of Servings 4 / Prep Time 15 minutes – Cook Time 40 minutes

1. Place the tomatoes and garlic into a large roasting tin. Lightly drizzle with olive oil and roast for 30 minutes in a preheated oven (190°C/Gas Mark 5)
2. Whilst the tomatoes are roasting add the onion, carrot and celery to a large, deep pan and cook on a low heat until soft
3. After the 30 minutes is up, remove the roasting tin from the oven. Mash the garlic with the back of a fork and discard the skin. Add the garlic and tomatoes, and the fresh basil, to the pan
4. Cover the contents of the pan with water and bring to the boil. Reduce the heat to simmer, and simmer for 3 to 4 minutes
5. Using a food processor or hand blender, blend until the soup is pureed
6. Season with salt and pepper (to taste)

Nutritional information per serving:

• 24g carbs
• 8.1g fibre
• 3.8g fat
• 193 kcals
• 0.7g saturates
• 0.2g salt