Roast tomato soup
Prep
10 min
Cook
40 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
40 min
Serves
4
Skill
A rich and creamy soup that's high in fibre and a good source of protein. Enjoy a warm bowl of soup with crusty wholemeal bread on the side.
Ingredients
- 10 roma tomatoes, halved
- 1 tbs fresh basil, torn
- 1 tbs fresh oregano, chopped
- 2 tsp olive oil
- 2 onions, diced
- 2 cloves garlic, crushed
- ¼ cup pine nuts, toasted
- ¼ cup tomato paste
- 2 cups salt-reduced chicken-flavour stock
- ¼ cup parmesan cheese, grated
- ¼ cup pine nuts, toasted, extra
Nutrition per serving
1280 kJ
energy kj
11 g
protein
3 g
saturated fat
7.8 g
dietary fibre
14 g
carbohydrate
13 g
sugars
568 mg
sodium
Method
- Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil.
Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft. - In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.
- Add roasted tomatoes, tomato paste and stock, and simmer for 10 minutes. Pour into 4 bowls and sprinkle with parmesan cheese and extra pine nuts. Serve with crusty wholegrain bread.
- 10 roma tomatoes, halved
- 1 tbs fresh basil, torn
- 1 tbs fresh oregano, chopped
- 2 tsp olive oil
- 2 onions, diced
- 2 cloves garlic, crushed
- ¼ cup pine nuts, toasted
- ¼ cup tomato paste
- 2 cups salt-reduced chicken-flavour stock
- ¼ cup parmesan cheese, grated
- ¼ cup pine nuts, toasted, extra
Nutrition per serving
1280 kJ
energy kj
11 g
protein
3 g
saturated fat
7.8 g
dietary fibre
14 g
carbohydrate
13 g
sugars
568 mg
sodium
- Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil.
Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft. - In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.
- Add roasted tomatoes, tomato paste and stock, and simmer for 10 minutes. Pour into 4 bowls and sprinkle with parmesan cheese and extra pine nuts. Serve with crusty wholegrain bread.