Roasted Tomato and Basil Soup

Method

• Step 1

  Preheat oven to 200°C (390°F). Place the halved tomatoes and chopped onions on a baking sheet, drizzle with 30ml (1 oz) of olive oil, and season with salt and pepper— roast in the oven for 15 - 20 minutes or until the tomatoes are soft and slightly charred.

• Step 2

  In a large saucepan, heat the remaining 20ml (0.7 oz) of olive oil over medium heat. Add the minced garlic and cook for 1 minute or until fragrant. Be careful not to burn the garlic or it will make the soup taste bitter.

• Step 3

  Add the roasted tomatoes and onions to the saucepan, followed by the vegetable stock. Bring the mixture to a soft boil, then reduce the heat and let it simmer for 20 minutes.

• Step 4

  Remove the saucepan from the heat and stir in the fresh basil. Use a stick blender to purée the soup until smooth. If you don’t have a stick blender, you can also use a regular blender by carefully transferring the soup in batches and blending until smooth

• Step 5

  Taste the soup and adjust the seasoning with salt and pepper as needed. If adding protein, stir in the shredded cooked chicken breast and blend further, adding some water to adjust the consistency of the soup.

• Step 6

  Divide the soup into four servings, 250ml (8.5 oz) per serving. Refrigerate or freeze remaining serves until needed.