Tomato & Basil Soup | Plant Based Dinners
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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. A scrumptious tomato soup

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

Soup topped with kale

vegan friendly soup

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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Tomato & Basil Soup recipe - Dairy free and vegan friendly. Recipe on pe-ta.com