lunch · vegetarian · vegan · gluten-free · dairy-free
Roast tomato and basil soup
Roasting does the work. Serve with a grilled cheese if you're feeling it.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 200°C (400°F). Roast the tomatoes, onion and garlic with the oil and salt for 30 minutes.
-
2
Tip into a pot with the stock and most of the basil.
-
3
Blend until smooth. Warm through and taste for salt and pepper.
-
4
Serve with the rest of the basil torn on top.
