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Oven-roasted tomato and basil soup

Recipe from: May 2010
tomato soup

Ingredients 9
Servings 4
Time 10 mins


  • 15 ml olive oil (1T)
  • 1 onion, peeled and roughly chopped
  • 3 cloves garlic, peeled and chopped or 10 ml crushed garlic (2t)
  • 750 g plum tomatoes, cut into large chunks 1,25 ml salt (1\4 t)
  • Freshly ground black pepper to taste
  • 250 ml fresh basil (1 c or 30 g)
  • 1 tin whole tomatoes (410 g)
  • 10 ml chicken stock powder (2 t), dissolved in 500 ml boiling water
  • 5 - 10 ml sugar (1 – 2 t)


20 mins
Preheat the oven to 200º C.

Pour the oil into a baking tray and heat in the oven until the oil is thin and runny, but not smoking.

Remove from the oven and add the onions, garlic, fresh tomatoes, salt and pepper and toss so that all the vegetables are covered with oil.

Roast the vegetables for 20 minutes, tossing from time to time.

Pour the vegetables into a blender, together with the fresh basil and tinned tomatoes. Blend until smooth.

Pour into a saucepan, together with the prepared stock. Heat through on the stovetop. Add the sugar to balance the tartness of the tomatoes.

Serve with 1-2 slices of low GI bread and a little lower fat cheese.

Read more on: slow cook

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