Convent Garden Roasted Tomato Soup With Basil Puree

1. 1

   preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.

2. 2

   heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.

3. 3

   remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.

4. 4

   to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!

* Per serving · 4 servings · Values may vary.