Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 750grams large tomatoes on the vine
- 2tablespoons olive oil
- 1 onion, roughly chopped
- 1 baking potato, about 200 g , diced
- 2 cloves garlic, finely chopped
- 3 cup chicken stock
- 1tablespoons tomato purée
- 1tablespoons brown sugar
- 3teaspoons balsamic vinegar
- 1 small bunch basil
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
568kJ / 136Cal
568 Kilojoules or 136 Calories
7% of daily energy intake*
Protein
3.3grams
Fat
6.1grams
Carbs
16.5grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut the tomatoes in half, place them cut-side down in a foil-lined grill pan and drizzle with some oil. Grill for 4-5 minutes until the skins have split and blackened. Meanwhile, fry the onion, potato and garlic in the remaining oil for 5 minutes, stirring occasionally until softened and turning golden around the edges.
Step 2 of 3
Peel and roughly chop the tomatoes and add to the onion and potato with the pan juices, then stir in the stock, tomato purée, sugar and vinegar. Add half the basil, season and bring to the boil. Cover and simmer for 15 minutes.
Step 3 of 3
Purée half the soup in batches in a blender or food processor until smooth. Return to the saucepan with the rest of the soup and reheat. Season to taste, then ladle into bowls, garnish with the remaining basil leaves and serve with Parmesan twists.
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