Tomato Soup

05 November 2009

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A low fat and low calorie soup ideal for lunch or as a starter

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Oven Temperature: 180ºC, Gas mark 4-5

Ingredients:

1kg fresh tomatoes cut in half

1 red pepper, deseeded and cut into thick strips

1 red onion, peeled and cut into wedges

3 cloves of garlic, peeled and left whole

2 tablespoons granular Canderel

Salt & pepper

½ litre chicken or vegetable stock

Handful of fresh basil

Method:

In a large roasting tin place the tomatoes, red pepper, red onion and garlic. Sprinkle over sewwtner, season and roast in a pre-heated oven for 30-40 minutes until softened and slightly golden around the edges.

Allow to cool slightly then add to blender with the stock and basil and blitz until smooth. Pass through a sieve to remove the tomato skins.

Adjust the seasoning to your personal taste and then heat gently before serving.

Try serving with a drizzle of basil oil and some fresh basil leaves to garnish or fry some sliced pancetta until golden and crispy and sprinkle over as a garnish.

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