The soup of tomato and basil is light and fresh but paired with a delicious toastie , makes a filling lunch or dinner.
Roast tomatoes on an oven tray in a low oven around 80 degrees for 4-6 hours. This can be done overnight or do first thing in the morning.
Add a couple of lugs of olive oil to a large deep saucepan, add the carrots, onion, celery and sauté for a couple of minutes then add the garlic. Add the tinned and roasted tomatoes, stir to combine then add the stock. Bring to a boil then reduce the heat and allow to simmer for 25-30 minutes. Puree the soup to a smooth consistency.
For the basil oil, add the basil and olive oil together and use a bamix or hand held mixer to combine to a smooth oil. Season with salt.
For the grilled cheese, place a slice of each cheese on the 4 slices of bread. Sandwich them with the remaining bread and drizzle with olive oil and grill in a hot fry pan or sandwich toaster. Cut in half.
Serve the soup drizzled with basil oil on top and the grilled cheese on the side.
Ingredients
Directions
Roast tomatoes on an oven tray in a low oven around 80 degrees for 4-6 hours. This can be done overnight or do first thing in the morning.
Add a couple of lugs of olive oil to a large deep saucepan, add the carrots, onion, celery and sauté for a couple of minutes then add the garlic. Add the tinned and roasted tomatoes, stir to combine then add the stock. Bring to a boil then reduce the heat and allow to simmer for 25-30 minutes. Puree the soup to a smooth consistency.
For the basil oil, add the basil and olive oil together and use a bamix or hand held mixer to combine to a smooth oil. Season with salt.
For the grilled cheese, place a slice of each cheese on the 4 slices of bread. Sandwich them with the remaining bread and drizzle with olive oil and grill in a hot fry pan or sandwich toaster. Cut in half.
Serve the soup drizzled with basil oil on top and the grilled cheese on the side.
