Roast Tomato and Basil Soup
This recipe has been shared by our very own Peta, from her Mixing It Slow Volume 2 cookbook. This is a great soup to make and freeze in portions for a quick and easy dinner on a cold night. If your slow cooker is big enough it can be doubled easily!
Recipe Tester Feedback: “This is a delicious, fresh, light soup. We all loved it, and the kids were taking it to school for lunch. A winner here for us. Makes a nice large amount too." - Terri
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 6 hours 30 minutes
Serves 8, can be doubled
Can be frozen
You will need:
knife
chopping board
spatula
large baking dish
slow cooker
ladle
Ingredients
- tomato - 2kg, halved
- onion - 1, peeled and diced
- garlic cloves - 4, peeled
- olive oil - 30g
- salt
- pepper
- bread - crusty, to serve (*can omit or use GF)
- Soup:
- carrot - 2, diced
- celery - 2 stalks, diced
- vegetable stock - 2L, liquid
- dried basil - 1 Tbsp
- salt
- pepper
- fresh basil - 20, leaves
Method
- Preheat the oven to 180C.
- Add the halved tomatoes (2kg), peeled and diced onion (1) and peeled garlic cloves (4) into a large baking dish. Drizzle with olive oil (30g) and season with salt and pepper.
- Bake for 30 minutes. While baking, move on to the next step. Once the tomatoes are cooked, add them to the slow cooker.
- Add the diced carrots (2), diced celery stalks (2), liquid stock (2L) and dried basil (1 Tbsp) to the slow cooker. Be sure to add the roasted tomatoes once they are ready. Season with salt and pepper.
- Cook on Low for 6 hours.
- Carefully ladle the soup into the mixer bowl. Add the fresh basil leaves (20). Blend by gradually increasing the speed to 1 minute / Speed 4. You will need to do this in several batches. Please read your machine’s user manual for the correct method of safely blending soups, as each machine varies.
- Serve soup in a big bowl with crusty bread on the side.
- Enjoy!
Make your own!
* Make your own crusty bread with the Crusty Baguettes recipe from The Picnic Issue, the Gluten Free Crusty French Bread recipe from The Healthy New Year Issue or the Cheat's Sourdough Bread recipe from The Breakfast Issue.
