Tomato & Basil Soup
- 4 Tomatoes
- 2 Garlic Cloves
- 1 tablespoon Balsamic Vinegar
- 1 tin of Chopped Tomatoes
- 200 milliliters Chicken/Vegetable Stock
- 1 handful Basil
- Pre-heat your oven to 200C/400F/Gas Mark 5.
- Slice the tomatoes and add them to a baking dish.
- Cover with the balsamic vinegar, and add salt and pepper to taste.
- Roast in the oven for 30mins.
- After 20mins of the roasting time has elapsed, chop and onion and put it into a saucepan, on a medium heat.
- Fry for 5mins, adding the chopped garlic. Fry for a further 5mins.
- Take the tomatoes out of the oven, and add to the onion and garlic. Fry for 5mins further.
- Add in the tin of chopped tomatoes. Fil the tin with chicken stock, and add to the soup base.
- Bring to the boil, and then simmer for 45mins with the lid on the saucepan.
- Take the soup off the heat, and add in the basil. Stir through, and cover with the lid. Leave for 10mins.
- Blitz the soup in a liquidizer, and then pour back into the saucepan.
- Either serve now, or reheat later!
tomatoes, garlic, balsamic vinegar, tomatoes, vegetable, handful basil
Taken from food52.com/recipes/67334-tomato-basil-soup (may not work)