Roasted Tomato, Garlic & Basil Soup..

I had excess tomatoes left over from last weeks trip to the farm shop, so I thought i’d make a nice spot of tomato soup.


6 Large Vine Tomatoes

6 Cloves of Garlic

A good glug of extra virgin Olive Oil.

A handful of shredded fresh basil leaves.

Some herbamare Salt and crushed black pepper to season.


  • Take an oven proof dish and place the tomatoes into it.
  • Scatter 6 cloves of garlic in amongst the tomatoes (leave the papery skins on)
  • cover with a generous amount of olive oil
  • slow bake in a medium oven for a couple of hours until the tomatoes are soft and the garlic is squidgey.
  • Carefully take the skins off the tomato and garlic and put into a saucepan.
  • Add enough water to cover and simmer
  • Either add a vegetable stock cube / powder and seasonings & shredded basil, allow to cook through for 5 mins.
  • Blitz to liquidise, pass through a sieve to remove seeds then return to the pan and add some double cream, heat through and stir it thoroughly,
  • to serve you can add a switl of cream and some finely chopped basil leaves.

Serve immediately… serves 2 (big bowls) or 4 (Small bowls)


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