Turkish Tomato Soup

The saved ingredient list says 3 cups of liquid but the method says 4 cups. Begin with 720 ml and add up to 960 ml as needed; both original amounts are preserved here.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Halve the tomatoes and onion. Put them on a tray with their skins on and the unpeeled garlic. Drizzle with 15 ml olive oil, season and top with 2 sprigs of basil. Roast for 20–25 minutes.

Step 2

Once slightly cooled, peel and chop the tomatoes, onion and garlic. Heat the remaining 15 ml olive oil in a saucepan and sauté the roasted vegetables for 3 minutes over medium heat.

Step 3

Stir in the flour. Add hot water or stock, bring to the boil and simmer uncovered for 10 minutes.

Step 4

Blend to the desired consistency, adding more boiling water if too thick. Serve with salt, black pepper, basil leaves and extra olive oil if desired.