Roasted tomato and basil soup

Name: Roasted tomato and basil soup
Total time: 55 min
Cuisine: Italian
Ingredients: 1kg ripe tomatoes, halved; 1 red pepper, deseeded and quartered; 1 red onion, quartered; 4 garlic cloves, whole in skin; 2 tbsp rapeseed oil; 500ml water; 1 tsp dried oregano; 1 tbsp red wine vinegar; 20g fresh basil

Tomatoes roasted until sweet and blended with garlic and basil for a deep, summery soup.

Time55 min
LevelEasy
Costabout £0.88 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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1 kgripe tomatoeshalved
1red pepperdeseeded and quartered
1red onionquartered
4garlic cloveswhole in skin
2 tbsprapeseed oil
500 mlwater
1 tspdried oregano
1 tbspred wine vinegar
20 gfresh basil

Method

1
Heat the oven to 200°C (180°C fan).
2
Spread the tomatoes, pepper, onion and garlic on a large baking tray. Drizzle with the oil and sprinkle over the oregano.
3
Roast for 40 minutes until soft and slightly charred at the edges.
40 min
4
Squeeze the garlic out of its skins into a pan and add everything else from the tray, with the water.
5
Warm through for 5 minutes, then add the vinegar and most of the basil.
5 min
6
Blend until smooth. Serve with a grind of black pepper and the remaining basil.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.