Tomato and basil soup is such a classic – it’s so warming, so comforting and a real crowd pleaser. Roasting the tomatoes really brings out their natural flavour, then combined with the garlic and basil every mouthful is incredibly rich and delicious.
Making your own soup is the best way to make sure you’re getting lots of nutrients, aren’t consuming any refined sugars, masses of salt, unhealthy oils and preservatives….plus, it’s so easy and cheap too! This soup is particularly loaded with goodness and is perfect for the colder months as it’s a real immune booster with lots of vitamin C, antioxidants and flu fighting garlic.
Roasted Tomato & Basil Soup
This soup will last up to 3 days if kept in an airtight container in the fridge or you can freeze it and eat it within 3 months.
- 1 tin chopped tomatoes
- 4 on the vine tomatoes
- 3 cloves garlic
- 1/2 red onion
- 100ml water
- 12g fresh basil
- 1 tsp dried mixed herbs
- 1/2 tbsp chilli flakes
- 1 tbsp tomato puree
- 1 tbsp olive oil
- salt & pepper
Pre-heat the oven to 150 degrees celsius.
Cut the tomatoes into quarters and the onion into chunks.
Add to a baking tray with the crushed garlic cloves, olive oil, salt and pepper. Mix well.
Add the tray to the oven for 10-15 minutes – mixing half way through.
Add the tinned tomatoes to a saucepan over a medium heat, along with the water, tomato puree, dried herbs, chilli flakes and a little salt and pepper. Cook on a low –
medium heat whilst everything else is in the oven.
After 10-15 minutes remove the baking tray from the oven.
Allow the contents of the baking tray and the saucepan to cool to room temperature.
Place the contents of the baking tray and the saucepan into your Ninja Kitchen blender along with the fresh basil leaves.
Blend until smooth!
Pour the soup into the saucepan to heat through before serving in warm bowls.