THOMAS’ ROASTED TOMATO SOUP

THOMAS’ ROASTED TOMATO SOUP

Serves 4

syn free

 

Low calorie spray

900g vine ripened tomatoes

1 tsp dried oregano

1 large onion peeled and chopped

3 garlic cloves, peeled and crushed

1 litre hot vegetable stock

Hot Chilli pepper flakes to preferred taste

Salt and freshly ground black pepper

3 tbsp fresh basil chopped

25g of Philadelphia light (1.5 syns)

Roasted cherry tomatoes to serve

 

1.	Spray a baking tray with frylight and arrange the tomatoes and then spray again and sprinkle with the oregano. Bake in a preheated oven at 200C/Gas 6 for 10-15 mins until the tomatoes start to soften and the skins begin to turn black.  Roast the cherry tomatoes on a separate tray.
2.	Put the onion and garlic in a large saucepan with 400ml of the stock.  Cover the pan, bring to boil and simmer for 10 mins.
3.	Peel and chop the roasted tomatoes and add to the cooked onion mixture in the pan along with the remaining stock along with half the chopped basil, salt and pepper and chilli flakes.  Bring to boil and simmer for 15-20 mins.
4.	Puree/Blend the soup and return to the pan, add the remaining basil and Philadelphia light.  Whisk, reheat and serve with the roasted cherry tomatoes.