Garlicky roasted tomato minestrone soup. Fat to fitter.
Not every tomato you come across in the shops really tastes as tomatoey as it should. Roasting tomatoes is a way I find intensifies their flavour. Adding a few cloves of garlic and a sprig or two of basil adds to the flavour profile also. I’m trying out lots of soup recipes at the moment. Partly to get me to eat more vegetables and also as a way to have a nutricious lunch that can be eaten one handed. Teachers are often marking or peacekeeping with the other. Sadly the other inhabitants of Mintcustard Mansions have decided they like my soup too, having spent years telling me that soup wasn’t a proper meal! I’m having to make a larger quantity to keep everyone happy.
I’ve lost another kg too.
Garlicky roasted tomato minestrone soup.
6 good sized tomatoes, halved
4 garlic cloves, squashed but not peeled
1 tbsp olive oil
salt and pepper to season
sprigs of fresh basil
1 litre of stock
75g minestrone soup pulse and pasta mix (I use the Waitrose one)
How to …..
- Preheat the oven to 220 c.
- Place the halved tomatoes, garlic, oil, seasoning and basil into a heatproof dish. Roast for 25 to 30 minutes until the house begins to smell sweet and garlicky.
- Whilst the tomatoes and garlic roast, bring the stock to a boil. Tip in the minestrone soup pulse and pasta mix and simmer for 12 to 15 minutes.
- Once roasted, peel the tomatoes and garlic and tip into a large sauce pan. Add in any cooking juices from the pa and the roasted basil too.
- Strain the pulses, reserving the liquid. Keep the cooked pasta and pulses to one side for the moment.
- Pop the liquid in with the tomatoes and garlic. Blitz with a hand blender until smooth.
- Stir in the pasta and pulses.
- Serve with a chiffonade of basil, or a swirl of basil oil if you have it.