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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
Flavorful low-calorie soup featuring garlic, basil, and feta, with fresh tomatoes and prawns for a warming winter meal.
Ingredients:
  • 5 (about 650g) truss tomatoes
  • 200g grape tomatoes, halved
  • 1 red onion, halved, thickly sliced
  • 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 oven to 180C/160C fan. Line a tray with baking paper. Score the bottom of truss tomatoes, cover with hot water, and let sit until skin loosens. Peel, halve, and deseed after cooling under cold water.
  • Spread the mixture of tomatoes and onions on a lined tray. Drizzle with 2 tsp of oil, sprinkle with sugar, and season. Roast for 30 minutes or until they collapse.
  • Start by placing a garlic clove on a baking tray and spraying it with olive oil before roasting it for 12 minutes until tender. Peel the roasted garlic. Next, place basil in a heatproof bowl, cover it with boiling water, drain immediately, refresh in iced water, drain, and squeeze out excess moisture. Finally, combine the basil, roasted garlic, and remaining oil in a jug. Use a stick blender to process until smooth, season to taste, and enjoy your flavorful sauce.
  • Combine the tomato mixture and stock in a saucepan over medium heat. Bring to a boil, then simmer for 5 minutes or until tender. Use a stick blender to process until smooth, then season to taste.
  • 1. Preheat a non-stick frying pan over medium-high heat and spray with olive oil. Season prawns and cook for 3-4 minutes, turning until they change color. Remove from heat, stir in lemon juice. Divide soup into bowls, top with prawns, feta, basil, and a drizzle of basil oil. Add Tabasco if desired and serve.

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