Tomatoes and basil are a match made in heaven! Why not try it for yourself with this tasty summer soup!

Serves 4

Vegan, dairy-free, gluten-free

1kg Lyterno vine tomatoes

2 handfuls of fresh basil

3 garlic cloves

1 onion

Extra virgin olive oil

Sea salt & black pepper 

Roughly chop the tomatoes, garlic and onion. Layer in an ovenproof dish and drizzle with olive oil. Add a sprinkle of sea salt and cracked black pepper. Roast in the oven for 20mins at 200C. 

Transfer the roast tomatoes to a lidded pot, add the fresh basil, and 1l of boiling water. Add 2 vegetable stock cubes and allow to cook for 10 mins. Transfer to a blender and pulse until smooth. Serve hot with a sprinkle of fresh basil.

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©2020 by Tomeco