I made the Roasted Tomato & Basil soup from the EE Summer Days book today, but.......i forgot to get the basil so i added some chilli and made spicy roasted tomato soup instead!
Ingredients
500g ripe tomatoes, quartered
1 onion, peeled & chopped
1 red pepper, deseeded & diced
2 garlic cloves, peeled
low calorie cooking spray
salt & freshly ground black pepper
750ml hot vegetable stock
25g pack basil, torn
1/4 tsp sweetener
basil leaves to garnish
Method
Preheat the oven to 200/Gas 6
Place the tomatoes, onion, pepper and garlic in a roasting tin. Spray with low calorie cooking spray and toss to coat. Season well then roast in the oven for 25-30 minutes, or until softened.
Transfer the roasted vegetables into a large saucepan, add the stock, basil and sweetener and bring to the boil. Remove from the heat and liquidise with a hand blender or in a food processor.
Garnish with the basil leaves.