Chilled Roasted Tomato Soup

A refreshing vegetarian soup featuring oven-roasted tomatoes and peppers blended with vegetable stock and fresh basil, served chilled with toast.

Vegetarian Healthy Soup Summer Tomato

Estimated Nutrition

Calories

263.1

kcal / serving

1052.4 kcal total

Carbs

30.6g

per serving

122.5 g total

Fat

13.6g

per serving

54.2 g total

Protein

4.7g

per serving

18.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

slices

French Bread

toasted

Liquids

Vegetable Stock

NutsSeeds

cloves

Garlic

roughly chopped

bunch

Basil

fresh leaves, torn

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

plus extra for drizzling

Vegetables

800

Plum Tomatoes

roughly chopped

piece

Red Pepper

halved, de-seeded, roughly chopped

Method

Preheat the oven to 220°C.

Place tomatoes and pepper into a roasting tin and drizzle with olive oil.

Season with salt and pepper then roast for 45 minutes until soft and lightly blackened.

Add vegetable stock and basil leaves to the tin.

Bring to a boil on the hob and cook for 2 minutes.

Cool the mixture, reserve a quarter of the vegetables, and blend the rest until smooth.

Chop the reserved vegetables and season the blended soup.

Chill the soup in the fridge for 30 minutes.

Serve soup in bowls topped with chopped vegetables, toasted bread, and olive oil.