Roasted Tomato Soup with Puree of Basil and Olive Croutons

"At first you're going to think 'Why roast tomatoes, just for soup?' but I promise you that once you've tasted the difference you'll know it's worth it - especially in the spring when it's hard to get really ripe, full-flavoured tomatoes. And roasting really isn't any trouble, it just means time in the oven."
Servings:
6 people

Health Score

High
Medium
Low
8.6 / 10
High score

Glycemic Index

Index
59
Moderate
Load
13
Moderate

Nutrition per serving:

Calories213.77 kcal11%
Fat13.40 g19%
Carbs21.49 g8%
Sugars7.61 g8%
Protein3.98 g8%
Sodium228.52 mg11%
Fiber4.07 g15%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
59
Moderate
Glycemic Load
13
Moderate

Ingredients

3 lb (1.35 kg) ripe, red, firm tomatoes
about 1 oz (25 g) fresh basil
3 fat cloves garlic, unpeeled
4 tablespoons extra virgin olive oil, plus extra for dipping
1 large potato, about 6 oz (175 g)
2 rounded teaspoons tomato purée
1 dessertspoon balsamic vinegar
salt and freshly milled black pepper
3 oz (75 g) ciabatta, crusts removed, cut into small dice
1 tablespoon extra virgin olive oil
1 level tablespoon black olive paste

Directions

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