Roasted Tomato Soup

AuthorJen BookerDifficultyBeginner

Yummy rich flavoured soup. It's quite thick and strong tasting so you can thin it down with some water if you like.

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 100ml oil (you can use a little less)
 1kg vine tomatoes
 1 small onion (chopped)
 3 garlic cloves (Sliced)
 150g sun dried tomatoes (That were in oil)
 3 springs of fresh basil
 3 sprigs of fresh coriander
 2 tbsp tomato puree
 2 tbsp balsamic vinegar
 750ml veg stock
 Salt & Pepper to taste (I don't add any I don't think it needs it)
 Oat or cashew cream to garnish

1

Heat oven to 220 (200 for fan assisted) and heat a baking tin

2

Pour the oil into the hot tray with the onion, garlic and fresh whole tomatoes

3

Roast for 15 mins

4

Stir in the sun dried tomatoes, scatter the herbs and roast for another 10 mins

5

Mix in the tomato puree and cook for another 5 mins

6

Pour it all into a bowl, add the balsamic, stir and leave for 30 mins

7

Blitz with a stick blender and then add the stock and blitz some more

8

Serve with a swirl of cream

Ingredients

 100ml oil (you can use a little less)
 1kg vine tomatoes
 1 small onion (chopped)
 3 garlic cloves (Sliced)
 150g sun dried tomatoes (That were in oil)
 3 springs of fresh basil
 3 sprigs of fresh coriander
 2 tbsp tomato puree
 2 tbsp balsamic vinegar
 750ml veg stock
 Salt & Pepper to taste (I don't add any I don't think it needs it)
 Oat or cashew cream to garnish

Directions

1

Heat oven to 220 (200 for fan assisted) and heat a baking tin

2

Pour the oil into the hot tray with the onion, garlic and fresh whole tomatoes

3

Roast for 15 mins

4

Stir in the sun dried tomatoes, scatter the herbs and roast for another 10 mins

5

Mix in the tomato puree and cook for another 5 mins

6

Pour it all into a bowl, add the balsamic, stir and leave for 30 mins

7

Blitz with a stick blender and then add the stock and blitz some more

8

Serve with a swirl of cream

Roasted Tomato Soup

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