Directions:
- Preheat the oven to 200C/400F/Gas 6. Evenly spread the tomatoes and unpeeled garlic in a single layer in a large roasting tin.
- Mix the oil and vinegar together. Drizzle over the tomatoes and sprinkle with the dark brown sugar.
- Roast the tomatoes in the preheated oven for 20 minutes until tender and lightly charred in places.
- Remove from the oven and allow to cool slightly. When cool enough to handle, squeeze the softened flesh of the garlic from the papery skin. Place with the charred tomatoes in a nylon sieve over a saucepan.
- Press the garlic and tomato through the sieve with the back of a wooden spoon.
- When all the flesh has been sieved add the tomato puree and vegetable stock to the pan. Heat gently, stirring occsionally.
- In a small bowl beat the yoghurt and basil together and season to taste with salt and pepper. Stir the basil yoghurt into the soup. Garnish with basil leaves and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.45 Kcal (1505 kJ) | ||
| Calories from fat | 10.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Sodium | 11802.78mg | 492% | |
| Potassium | 703.37mg | 15% | |
| Total Carbs | 68.77g | 23% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 3.03g | 6% | |
| Vitamin C | 40.7mg | 68% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.29 Kcal (382 kJ) | ||
| Calories from fat | 2.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 2% | |
|---|---|---|---|
| Sodium | 2997.52mg | 492% | |
| Potassium | 178.63mg | 15% | |
| Total Carbs | 17.47g | 23% | |
| Sugars | 2.95g | 46% | |
| Dietary Fiber | 0.75g | 12% | |
| Protein | 0.77g | 6% | |
| Vitamin C | 10.3mg | 68% | |
| Calcium | 9.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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