| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 50 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 754 |
| Fat | 72.7g |
| Saturates | 11.4g |
| Protein | 7.1g |
| Carbs | 35.3g |
| Sugars | 10.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Halve the tomatoes. Peel and quarter the onion. Place them in a roasting dish along with the whole garlic bulb. Drizzle with the olive oil and season with salt and pepper. Place the dish in the oven for approx. 40 minutes, or until caramelised. Once roasted, set aside for 10 minutes to cool slightly.
Place the roasted tomatoes and onion in a a blender. Squeeze out the roasted garlic from its skin and add to the blender. Pour the stock into the blender and add a handful of basil leaves. Blend on high speed until smooth.
Transfer the mixture to a pot placed over a medium heat. Adjust the seasoning, if necessary. Allow the tomato soup to simmer for 10 minutes before serving.
Ladle the soup into individual bowls and drizzle with olive oil, scatter over the basil leaves, and sprinkle over the chilli flakes and black pepper.
