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Free for a limited timeRoasted Tomato Basil Soup: 120 kcal
Roasting tomatoes before cooking transforms them: sweeter and deeper with no sugar. A light soup for dinner or a starter before lunch.
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Why it's good for you
- Cooking boosts tomato lycopene
- Very low in calories
- Cheap, easy-to-find ingredients
Roasted Tomato Soup
10 minPrep
35 minRoast & cook
4Servings
120kcal
Ingredients
- 1 kg tomatoes, halved
- 1 onion, quartered
- 6 garlic cloves
- 2 tbsp olive oil
- 3 cups vegetable stock
- A handful of basil
- Salt, pepper, paprika
Method
- Spread tomatoes, onion and garlic on a tray; drizzle with oil and salt.
- Roast 25 minutes at 200°C.
- Transfer to a pot with stock and paprika; simmer 5 minutes.
- Blend with basil and serve with wholegrain toast.
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Tip
If the tomatoes are sharp, blend in half a roasted carrot instead of sugar.
What to serve with it
- Grilled cheese on wholegrain bread (the classic)
- Roasted chickpeas on top
- A boiled egg
- A green side salad
Frequently asked questions
Can I use canned tomatoes?
Yes, though roasted fresh ones are sweeter. Roast canned for just 15 minutes.
How do I make it creamy?
Blend in two spoons of yogurt or some cooked chickpeas.
How long does it keep?
4 days in the fridge and 3 months frozen.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.