Tomato and Basil Soup Recipe

Name: Tomato and Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 18 kg tomatoes, ripe, cut in half; 2 garlic cloves; 1 teaspoon olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon dark brown sugar; 1 tablespoon tomato puree; 300 ml vegetable stock; 6 tablespoons natural yoghurt; 2 tablespoons basil, freshly chopped; salt & freshly ground black pepper; basil leaves (to garnish)

Servings: persons

1 18 kg tomatoes, ripe, cut in half
2 garlic cloves
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon dark brown sugar
1 tablespoon tomato puree
300 ml vegetable stock
6 tablespoons natural yoghurt
2 tablespoons basil, freshly chopped
salt & freshly ground black pepper
basil leaves (to garnish)

1
Preheat the oven to 200C/400F/Gas 6.
2
Evenly spread the tomatoes and unpeeled garlic in a single layer in a large roasting tin.
3
Mix the oil and vinegar together.
4
Drizzle over the tomatoes and sprinkle with the dark brown sugar.
5
Roast the tomatoes in the preheated oven for 20 minutes until tender and lightly charred in places.
6
Remove from the oven and allow to cool slightly.
7
When cool enough to handle, squeeze the softened flesh of the garlic from the papery skin.
8
Place with the charred tomatoes in a nylon sieve over a saucepan.
9
Press the garlic and tomato through the sieve with the back of a wooden spoon.
10
When all the flesh has been sieved add the tomato puree and vegetable stock to the pan.
11
Heat gently, stirring occsionally.
12
In a small bowl beat the yoghurt and basil together and season to taste with salt and pepper.
13
Stir the basil yoghurt into the soup.
14
Garnish with basil leaves and serve immediately.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 18 kg tomatoes, ripe, cut in half, 2 garlic cloves, 1 teaspoon olive oil, 1 tablespoon balsamic vinegar, and more.

Yes, Tomato and Basil Soup 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.

Tomato and Basil Soup

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