Cherry tomato and basil soup

Cherry tomato and basil soup

Ingredients

serves 4
  • •900g cherry tomatoes
  • •1 red onion, quartered
  • •2 garlic cloves, tops sliced off
  • •1 potato, peeled and chopped
  • •2 tbsp olive oil
  • •500ml vegetable stock
  • •Ground black pepper, to taste
  • •¼ tsp sea salt, to taste
  • •25g basil leaves, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray.
  2. 2. Add the tomatoes, onion, garlic and potato to the baking tray. Coat with the olive oil and roast for 25 minutes, until the cherry tomatoes have burst.
  3. 3. Transfer all ingredients to a pan, along with the basil and vegetable stock. Blend with a hand blender until completely smooth. Simmer on a medium heat and adjust the seasoning as needed. Top with a swirl of basil pesto, oat or soya cream and ground black pepper.
Baker Beanie Author

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