Gail’s Creamy Roasted Tomato Basil Soup

TRH Gail's Creamy Roasted Tomato Basil Soup

Meatless supper tonight was corn on the cob and this delicious creamy roasted tomato soup ❤️❤️ they cleared the deck👍👍

Ingredients:
9 x medium Roma tomatoes sliced lengthways
3 x 200 g punnets cherry tomatoes halved
8 cloves whole garlic smashed with a knife

Method:
Sprinkle tomatoes with 2 tsp sugar, salt lightly, black pepper and drizzle with olive oil.
Place above ingredients in a baking tray and roast in preheated oven 200 C for 25 mins until the tomatoes are charred on the edges. Remove & set aside
In a large saucepan add 2 tbsp olive oil.
Add 1 large chopped onion, 1 chopped red pepper, 2 potatoes cubed. Sauté for 7 mins until the onions are tender.
Add 3 tbsp tomato paste and stir through. Add 4 cups vegetable stock (Knorr stock pot) and bring to boil. Simmer
on low heat for 15 mins or until potatoes are done.
Add tomatoes & garlic from oven (I remove the skins) and 2 cups basil leaves roughly torn. Simmer for 3 mins. Adjust for salt.
Blend soup with a stick blender. Serve with cheesy crusty bread, shaved Parmesan cheese and a dash of fresh cream. Serves 4.

Recipe credit: Cafe Delites
Prepared, tried and tested by: Gail Haselsteiner

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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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