Roast Tomato and Basil Soup with Croutons | Tim Bone – Master chef of Ballarat

Ingredients

• <div dir="auto">For the soup</div>
• <div dir="auto">1.5kgs ripe Roma tomatoes, quartered⁣⁣</div>
• <div dir="auto">8 garlic gloves, unpeeled⁣⁣</div>
• <div dir="auto">2 large onions, peeled and cut into 8 wedges⁣⁣</div>
• <div dir="auto">1 tbsp dried oregano⁣⁣</div>
• <div dir="auto">4 tbs olive oil⁣⁣</div>
• <div dir="auto">4 cups chicken or vegetable stock⁣⁣</div>
• <div dir="auto">3 tbs tomato paste⁣⁣</div>
• <div dir="auto">1 cup tightly packed basil leaves⁣⁣</div>
• <div dir="auto">2 tsp sugar⁣⁣</div>
• <div dir="auto">Salt &amp; pepper⁣⁣</div>
• <div dir="auto">⁣⁣</div>
• <div dir="auto">For the croutons</div>
• <div dir="auto">6 slices of bread, cut into 2cm cubes⁣⁣</div>
• <div dir="auto">2 tbs olive oil⁣⁣</div>
• <div dir="auto">1 tsp dried oregano⁣⁣</div>
• <div dir="auto">1/4 cup grated parmesan⁣⁣</div>