Oven-roasted tomato and basil soup

Oven-roasted tomato and basil soup

This soup has a rich roasted tomato base.

  • 15 m1 olive oil (1 T)
  • 1 onion, peeled and roughly chopped
  • 3 cloves garlic, peeled and chopped or 10 ml crushed garlic (2 t)
  • 750 g ripe tomatoes, cut into large chunks
  • 1.25 ml salt (1/4 t)
  • freshly ground black pepper to taste
  • 250 ml fresh basil (1 c or 30 g)
  • 1 tin whole tomatoes (410 g)
  • 10 ml chicken stock powder (2 t), dissolved in
  • 500 ml boiling water
  • 5 – 10 ml sugar (1 – 2 t)


  1. Pre-heat the oven to 200 degrees C.
  2. Pour the oil into a baking sheet and heat in the oven until the oil is thin and runny, but not smoking.
  3. Remove from the oven and add the onions, garlic, fresh tomatoes, salt and pepper and toss so that all the vegetables are covered with oil.
  4. Roast the vegetables for 20 minutes, tossing from time to time.
  5. Pour the vegetables into a blender or blend in the saucepan with a hand held food processor, together with the fresh basil and tinned tomatoes.  Blend until smooth. Add sugar to balance the tartness of the tomatoes.
  6. Pour into a saucepan, together with the prepared stock. Heat through on the stove top.
  7. Serve with one or two slices of low GI bread and a little lower fat cheese, if desired.

Makes about 1 litre.


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