Roast Tomato And Basil Soup With Olive Oil Toasts

Name: Roast Tomato And Basil Soup With Olive Oil Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g tomatoes; 1 red pepper; 2 -3 cloves garlic, peeled and roughly chopped; 3 tablespoons olive oil, plus; extra olive oil, for drizzling; 1 liter vegetable stock; 1/2 cup basil leaves, roughly chopped; 1 French bread, for toasting; salt, to taste; fresh ground black pepper, to taste

Servings: persons

1
Pre-heat the oven to 220 C or about 425-450u00b0F.
2
Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
3
Halve the pepper, deseed it and then cut each half into about 3 pieces.
4
Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
5
Season with salt and freshly ground black pepper.
6
Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
7
You don't want to incinerate them!
8
Pour the stock into the roasting tin.
9
If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
10
Add in the basil and bring briefly to a boil.
11
Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
12
Drain them of any liquid, then finely chop the tomato and pepper.
13
Season to taste.
14
Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
15
Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
16
Float the toast on top and drizzle with olive oil.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 800 g tomatoes, 1 red pepper, 2 -3 cloves garlic, peeled and roughly chopped, 3 tablespoons olive oil, plus, and more.

Yes, Roast Tomato And Basil Soup With Olive Oil Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!