Tomato, Basil and Spaghetti Soup

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3 people
Meal course
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1 medium
Red onion - peeled and quartered
5 medium
Garlic cloves - left whole
1 medium
Red chilli - deseeded and halved
1 tbsp
Rapeseed oil
400 g tin
Plum tomatoes
1/2 Dessert spoon
Balsamic vinegar
2 tbsp
Tomato Puree
500 ml
Vegetable stock
1 handful
Fresh Basil
50 grams
3 tsp
Cream cheese
Tomato, Basil and Spaghetti Soup
  1. Preheat the oven to 180’C
  2. Roast the onion, garlic cloves and chilli in the rape seed oil for 15 minutes.
  3. After this time, the garlic should be soft enough to squeeze out of the skin. Add the tomatoes, vinegar and puree to the pan and stir so well combined. Return to the oven for 15 minutes
  4. Transfer the oven mix to a sauce pan and add the stock and the basil to the mixture. Blend until smooth.
  5. Snap the spaghetti in half and add it to the pan and place on medium – low heat for 15minutes until the spaghetti is cooked through. Season to taste and top with a dollop of cream cheese.

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