Roasted Tomato and Basil Soup - in grams
Our roasted tomato and basil soup recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 4
Prep 10 minutes · Cook 45 minutes
| 1.2 kg | ripe tomatoes, halved |
| 1 | onion, quartered |
| 6 | garlic cloves, unpeeled |
| 60 ml | olive oil |
| 1 tbsp | balsamic vinegar |
| 1 tsp | fine sea salt |
| 1 tsp | dried oregano |
| 500 ml | vegetable stock |
| 1 small bunch | basil, leaves picked |
Method
- Heat the oven to 200°C fan / 220°C / 425°F. Spread the tomatoes, onion and garlic on a deep tray. Drizzle with oil, balsamic, salt and oregano.
- Roast for 40 - 45 minutes until everything is soft and lightly charred.
- Squeeze the garlic from the skins. Tip everything (including the tray juices) into a blender with the stock and most of the basil.
- Blend until silky. Return to the pan to warm through. Adjust seasoning.
- Serve scattered with the remaining basil and a swirl of olive oil.
Chef's notes
- For a creamy version, blend with 100 ml coconut milk or silken tofu.
- Freezes beautifully - make a double batch.
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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