roasted tomato soup

How to make roasted tomato soup recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 kg (2 lb) ripe tomatoes, halved
4 garlic cloves, unpeeled
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, sliced
1 red pepper, cored, deseeded and chopped
700 ml (1 pint 3 fl oz) hot vegetable stock
salt and pepper
4 tablespoons grated Parmesan cheese, to serve

Method:
Place the tomato halves and garlic cloves in a roasting tin. Sprinkle with 1 tablespoon of the olive oil and some pepper and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20
minutes.

After 10 minutes, heat the remaining olive oil in a saucepan and sauté the onion, carrot, celery and red pepper over a low heat for 10 minutes.

When the tomatoes are cooked, remove the garlic cloves in their skins and squeeze the garlic flesh into the pan with the sautéed vegetables.

Pour in the roast tomatoes and all the juices along with the stock. Using a hand blender, or in a food processor or blender, blend the soup until smooth. Season to taste.

Reheat if necessary, then serve sprinkled with the grated Parmesan.

For quick tomato soup, heat 2 tablespoons olive oil in a saucepan and sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery stick and 700 g (1½ lb) chopped tomatoes for 5 minutes.

Pour in a 400 g (13 oz) can chopped tomatoes and 900 ml (1½ pints) hot vegetable stock. Simmer for 10 minutes, remove from the heat and add a small handful of basil leaves. Using a hand blender, or in a food processor or blender, blend the soup until smooth. Season to taste and serve with an extra drizzle of olive oil. Total cooking time 20 minutes.

roasted tomato soup