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Roast tomato soup with prawns & basil oil
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Garlic, basil, and feta soup with tomatoes and prawns - a flavorful, low-calorie winter favorite.
Ingredients:
  • 5 (about 650g) truss tomatoes
  • 200g grape tomatoes, halved
  • 1 red onion, halved, thickly sliced
  • 60ml (1/4 cup) extra virgin olive oil
  • 2.50 gm caster sugar
  • 1 whole garlic clove
  • 125.00 ml firmly packed fresh basil leaves
  • 500ml (2 cups) chicken style liquid stock
  • 600g peeled green prawns, tails intact
  • 21.00 gm lemon juice
  • 50g reduced-fat feta, crumbled
  • Baby basil leaves, to serve
  • Tabasco sauce, to serve (optional)
Instructions:
  • Preheat your oven to 180C/160C fan forced. Line a baking tray with parchment paper. Score a shallow cross on the bottom of truss tomatoes. Blanch in a bowl of boiling water for 1 minute until the skin starts to peel. Drain and cool in cold water. Peel, halve, and deseed the tomatoes.
  • Spread the mixture of tomato and onion on a lined tray. Drizzle with 2 tsp of oil, sprinkle with sugar, and season. Roast for 30 minutes or until softened and collapsed.
  • Place a garlic clove on a baking tray and lightly spray it with olive oil. Roast in the oven for 12 minutes until tender. Peel the garlic. Put basil in a heatproof bowl, cover with boiling water for a moment, then drain and refresh in iced water. Squeeze out excess water. Blend basil, roasted garlic, and remaining oil until smooth using a stick blender. Season to taste.
  • In a saucepan over medium heat, combine the tomato mixture and stock. Bring to a boil and simmer for 5 minutes until tender. Blend with a stick blender until smooth, then season to taste.
  • - Preheat a non-stick frying pan over medium-high heat and spray with olive oil. - Season the prawns and cook for 3-4 minutes or until they change color, turning them while cooking. - Take the pan off the heat and stir in lemon juice. - Divide the soup into bowls, top with the prawns, and sprinkle with feta and basil. - Drizzle with basil oil before serving. - For an extra kick, serve with Tabasco on the side.

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