Roasted Tomato and Basil Soup (serves 8)
2kg fresh tomatoes, halved2 tsp dried mint
Salt and pepper
4 large white onions, diced
5 celery sticks, diced
1 tsp dried mint
1 tsp fennel seeds
2 bay leaves
1 red chilli, seeded and diced
1 litre vegetable stock
100ml red wine
70g fresh basil (stalks and leaves) roughly chopped
100ml skimmed milk
Salt, pepper and sugar to taste
Fresh basil for garnish
1. Preheat the oven to 200C. Place the tomatoes facing up in a roasting tray. Sprinkle with mint, salt and pepper and cook in the oven for 15 minutes.
2. Meanwhile, in as large pan, fry the onion, celery, chilli, mint, fennel seeds and bay leaves in the margarine for 10 minutes, stirring often. Add the roasted tomatoes, vegetable stock and red wine and cook for a further 30 minutes on a medium heat, stirring occasionally.
3. Add the milk and fresh basil, and cook for a further 3 minutes. Blend the soup until smooth, season to taste, and serve with some extra fresh basil on top.