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Roast Tomato and Basil Soup

  • 4 Serves
  • 10 minutes
  • 50 minutes

A delicious, simple soup that can be served hot or cold.



4 Serves*
2 punnets cherry tomatoes
4 roma tomatoes, halved
1 onion, chopped
4 garlic cloves
1/4 cups fresh basil
1/2 tsp dried oregano
500 ml salt reduced vegetable stock
extra virgin olive oil, for cooking
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 190C. On a baking tray, add the tomatoes, onion and garlic cloves. Drizzle with some olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes.
  2. In a deep saucepan, over medium heat add the roasted vegetables, basil, oregano and vegetable stock and bring to a simmer for 10-15 minutes.
  3. Using an immersion blender, blend the soup until you have a smooth consistency

More about this recipe

Nutritional information per serve:
Calories 117.69kcal/ 492kJ
Total Fat 1.47g
Carbs 23.02g
Sugars 8.7g
Protein 3.47g
Sodium 185.61mg
Fibre 3.14g

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