Roast tomato soup

Serves: 4
Prep: 10
Cook: 40

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 chicken-flavour stock, salt-reduced
  • ¼ cup parmesan cheese, grated
  • ¼ cup pine nuts, toasted, extra

Method

  1. Step 1

    Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil.

  2. Step 2

    In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.

  3. Step 3

    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.

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