1 carrot, finely chopped
2 celery stalks, finely chopped
1 large onion, chopped
800g tomatoes, halved
4 garlic cloves, whole
1 tbsp balsamic vinegar
3 tbsp olive oil
Salt and black pepper
500ml vegetable stock, hot
Handful of fresh basil, torn, plus extra to serve
100g Parmesan (or vegetarian alternative), grated, plus extra to serve
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
- In a large, deep roasting tray, combine the carrot, celery and onion. Place the tomatoes on top, cut side-up, and add the garlic cloves. Drizzle with the balsamic vinegar and olive oil and season well with salt and black pepper.
- Roast for an hour and a half. Remove from the oven and set aside to cool slightly, then transfer to your food processor. Add the vegetable stock, a handful of fresh basil and one-third of the Parmesan, then whizz until completely smooth. Taste and add seasoning if necessary.
- Serve warm with some crusty bread, lots of freshly grated Parmesan and some fresh basil leaves on the top.
Per Serving 235kcals, 16.4g fat (5.1g saturated), 15g carbs (7.8g sugars), 10.7g protein, 3.8g fibre, 0.301g sodium