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tomato and basil soup

Yields4 Servings

The soup of tomato and basil is light and fresh but paired with a delicious toastie , makes a filling lunch or dinner.

soup
 2 carrots, roughly chopped
 2 sticks celery, roughly chopped
 1 onion, chopped
 800 g tinned tomatoes
 2 cloves garlic, chopped
 1 punnet roma tomatoes, roasted
 750 ml vegetable stock
basil oil
 ½ bunch basil
 2 extra virgin olive oil
 pinch of salt
grilled cheese
 8 slices sourdough
 4 slices mozzarella cheese
 4 slices provolone cheese
 olive oil
1

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.

2

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.

3

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.

4

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.

5

Serve the soup drizzled with basil oil on top and the grilled cheese on the side.

Nutrition Facts

Serving Size 4

Servings 4