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Tomato Soup-in-a-box

8 in stock
$18.50

Try this delicious roasted tomato soup - sooo much better than heating up a can!

Producer

NVLS

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Ingredients

Ingredients

  • 1.2 kg Truss tomatoes , halved 
  • 600 g Cherry tomatoes, halved lengthwise
  • 8 whole cloves garlic , peeled and smashed with the back of a knife
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large onion, chopped 
  • 1 yellow capsicum, deseeded and diced
  • 3 tablespoons tomato paste (optional)
  • 4 cups vegetable broth
  • 2 cups lightly packed fresh basil leaves , roughly torn

Instructions

  • Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  • While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the mix; pour in the broth/stock; season with extra salt; cover and bring to a boil.
  • Reduce heat to low; simmer for about 15 minutes. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
  • Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
  • Sprinkle with extra basil, shaved parmesan cheese, and serve with Bindoon Bakehaus Sourdough bread

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