Tomato & Basil Soup | Plant Based Dinners
Autumn is the time of year where you pop some soup in a saucepan, heat it up and snuggle under a blanket. This tomato and basil soup ticks all of the boxes when it comes to delicious, autumnal yumminess in a bowl, top it with roasted kale and garlic and quite frankly my love, it will blow your mind.
Serves 2
Tomato & Basil Soup Ingredients
- 3 Tomatoes
- 2 Sticks of celery
- Olive oil
- 1 Handful of basil
- 1 Handful of kale
- 1 Clove of garlic
- 1/2 Cup of water
- Salt & Pepper to season
Method
Pre-heat oven to 200'c
Pop the tomatoes whole onto a baking tray as well as the celery sticks. Drizzle a very small amount of olive oil over the top and place in the oven for 20 mins. Once cooked, shred the kale and drizzle olive oil over the top, slice a clove of garlic and put that on a baking tray along with the kale and put in the oven for 10 mins.
Put the tomatoes, celery, basil, salt and pepper into a blender. Mix and add water - add until the desired thickness is acquired. This will keep for around five days in the fridge.
Bring to the boil in a saucepan and top with the roasted kale and garlic.
Enjoy!
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