Roasted Tomato & Basil Soup

Roasted Tomato & Basil Soup

Serves 4

0 Points per serving

900g ripe tomatoes

Frylight

1 tbsp chopped fresh herbs e.g. thyme, rosemary, oregano

1 large onion

1-2 garlic cloves

1.1 litre hot veg stock

salt & pepper

2 tbsp chopped fresh basil

basil leaves to garnish

Arrange tomatoes on a baking tray and spray lightly with Frylight.  Sprinkle with chopped herbs.  Bake in a preheated oven Gas 6/200ºC/400ºF for 10-15 mins, until the tomatoes begin to char and soften.

Meanwhile, chop the onion finely and crush the garlic and place them in a large pan with 300ml stock.  Cover and simmer for 10 mins.

Peel & chop the roast tomatoes and add to the onion with the remaining stock.  Simmer 15-20 mins.

Puree the soup and season well.  Add the chopped basil.  Reheat and serve, garnished with chopped basil.