Creamy Roasted Tomato Basil Soup

Ingredients

• Tomatoes

  Orange, raw

  1 ³⁄₁₆ tomato or 133g

• Garlic

  Raw

  8 cloves, minced or 24g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Potato

  Flesh and skin, raw

  1 Potato small or 170g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Basil

  Fresh

  2 cup leaves, whole or 48g

Directions

1. Preheat oven to 430F | 220C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
4. Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
5. Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread

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