Roasted Vine Tomato Soup with Fresh Basil
Easy to prepare and ideal as a lunch or starter option.
4 people
25 minutes
5 minutes
Ingredients
- 1 pack Breadsticks to serve
- 1 tbsp SuperValu Brown Sugar optional
- 2 tbsp SuperValu Extra Virgin Olive Oil
- 1 bunch SuperValu Fresh Basil
- 1 bulb SuperValu Garlic cut in half width ways
- 3 tbsp SuperValu Olive Oil
- 1 kg SuperValu Ripe Vine Tomatoes
- 4 - SuperValu Semi Sundried Tomatoes
Method
-
Preheat the oven to 200°C/400F/Gas Mark 6. Place the tomatoes on the vine and garlic in a large roasting pan, drizzle with 2 tablespoon olive oil and roast in the oven for 25 minutes or until the tomatoes have burst. Remove from the oven and leave to cool slightly.
-
Squeeze the roasted garlic from its skin and remove the vine from the tomatoes.
-
Place the garlic flesh and roasted tomatoes into a large pan, add the sundried tomatoes, sugar, basil (reserving a few leaves for garnish), and 3 tbsp olive oil. Blitz with a handheld blender until smooth, then add enough liquid to rich the desired consistency.
- Serve warm with a few leaves of basil torn, and some cheese/bread sticks.
