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Vegan tomato and basil soup

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Ingredients

Adjust Servings:
750 grams of Tomatoes
2 teaspoons of Sugar
2 tablespoons of Balsamic vinegar
3 Onions
6 cloves of unpeeled Garlic
3 tablespoons of Extra virgin olive oil
70 grams of Mutti Le Verdurine
1 handful of Fresh basil
1 litre of Vegetable stock

Nutritional information

208
Calories
18g
Carbs
14g
Fat
3g
Protein
14g
Sugar

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Vegan tomato and basil soup

  • 65 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat your oven to 170°C/340°F.

2
Done

Line a baking tray with greaseproof paper.

3
Done

Cut the tomatoes in half and place them, cutting side up, on the baking tray.
Peel the onions and cut them in quarters and place them on the baking tray as well.
Sprinkle on the sugar and balsamic vinegar. Each half of tomato should have a bit of sugar and balsamic vinegar on top.

4
Done

Place the unpeeled garlic on the tray and sprinkle on the olive oil.

5
Done

Put the tray in the middle of the oven and bake for around 45 minutes.

6
Done

When the tomatoes are done, heat some oil in a large pot and saute the Mutti Le Verdurine for 3 minutes on low heat.
Once the garlic cloves are cool enough so you can touch them, squeeze out the garlic into the pot along with the onions, tomatoes, the basil and vegetable stock.

7
Done

Bring to a boil and leave to simmer for around 10 minutes.
Turn off the heat and blend everything together with a hand blender.

8
Done

Note: If you can't find Mutti Le Verdurine, just use regular tomato paste!

Jalisha

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