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Ingredient
Roasted tomato soup
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Cooking instructions
* Step 1
Drizzle the tomatoes with olive oil. Roast in a 180'C oven for 15 to 30 minutes.
* Step 2
Chop the onion, carrot, celery and leeks roughly. Drizzle olive oil in a pot. Fry the vegetables in the pot until soft.
* Step 3
Add the roasted tomatoes and stock and cook with the lid closed for 20 to 30 minutes until the vegetables are soft.
* Step 4
Add fresh basil. Blend with the soup with stick blender. Season with salt and pepper.
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