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    Roasted Tomato and Basil Soup with Garlic Croutons

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    Roasted Tomato and Basil Soup with Garlic Croutons

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 500g pack Cooks' Ingredients Tomatoes, quartered
    • 1 onion, chopped
    • 1 red pepper, diced
    • 2 cloves garlic
    • 2 tbsp olive oil
    • ½ ciabatta loaf, about 175g
    • 2 tbsp Waitrose Garlic Infused Olive Oil
    • 750ml hot vegetable stock
    • 25g pack basil, torn
    • 1 tsp caster sugar


    1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes, onion, pepper and garlic in a roasting tin. Drizzle with olive oil and toss to coat. Season, then roast for 30-35 minutes, or until softened. Meanwhile, to make the croutons, tear the ciabatta loaf into bite-sized pieces and place on a separate baking tray. Drizzle with garlic oil and toss to coat. Bake in the oven for the last 20 minutes of cooking time.
    2. Transfer the roasted vegetables to a large saucepan and add the stock, basil and sugar. Bring to the boil, remove from the heat and liquidise with a hand blender, or in batches with a food processor. Serve topped with croutons.

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