Roasted tomato and basil soup

Roasted tomato and basil soup

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

Buy fully ripe tomatoes and roast in the oven.

Ingredients

Quantity Ingredient
500g tomatoes, halved and seeded
1 tablespoon olive oil
1 garlic clove, finely chopped
2 tablespoons chopped basil
A pinch sugar
2 cups chicken stock
freshly ground black pepper
a few basil leaves, shredded, to garnish

Method

  1. Preheat the oven to 180°C. Place the tomato halves, cut-side down, on a lightly greased baking tray. Roast for 20 minutes, then remove from the oven. Slip off the skins and chop the flesh finely, saving all the juices.
  2. Heat the oil and add the tomatoes, garlic and basil. Add the sugar and simmer gently in a saucepan for about 5 minutes. Add the chicken stock and reserved juices and cook for a further 5 minutes. Serve with pepper and basil to garnish.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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