Roasted Tomato Soup

Today we have another guest chef, Tanya (aka @Beagle_Momma) sent me a delicious and healthy recipe for roasted tomato soup.

Ingredients:

• 900g baby tomatoes
• 4 cloves garlic
• 20ml (weigh less) olive oil
• 900ml chicken stock (I used oxtail – didn’t have anything else)
• 20g Fresh chopped basil (i didn’t have, so just used about a tablespoon of dry italian herbs)
• 5ml (weigh less) balsamic vinegar
• Salt & pepper

Method:

• Cut tomatoes in half, place on baking tray cut side up.
• Also pop the 4 cloves of garlic on the tray
• Drizzle with olive oil and sprinkle with salt & pepper
• *Since I wasn’t using fresh basil, I sprinkled my dry herbs on too – fresh basil comes later tho*
• Roast at 195degrees for an hour.
• In the mean time, i prepared my 900ml of stock, and added balsamic vinegar to the stock.
• Once the tomatoes & garlic are roasted (divine smell!!) take them out, pop the stock mixture, the roasted tomatoes/garlic into a blender *now would be when you add the fresh basil if you using it*
• Blend until smooth.
• Sprinkle with a little bit of feta before serving! A slice of crusty bread would be perfect too!

Serves 4 and each portion counts as 2 Veg and 1 Fat.

The recipe says serve hot or cold!

Easy, healthy, tasty, quick! Winner!