Roast Tomato Soup Recipe
Tomatoes are something I normally buy on mass from the market as they tend to be juicer with much more flavour whilst being cheaper. This sometimes means that I cannot eat all of them before they start going a tad soft and unsuitable for salads. Although perhaps not the season, this soup is a perfect way to use up those slightly older tomatoes and tastes far better than any tinned variety. The recipe is from 'The Soup Book' which has plenty of soups recipes ranging from using basic veg, to meaty more stew like soups.
8 plum tomatoes, about 675g quartered
1 red onion, cut into wedges
2 garlic cloves
3 tbsp olive oil
sea salt and pepper
1 litre hot vegetable stock
3 tbsp sun-dried tomato paste
1. Preheat the oven to 180c. Put the tomatoes, onion and garlic on a baking tray. Drizzle with oil, salt and pepper. Roast until soft, caramelised and slightly brown. Squeeze the garlic from their skins once they have cooled slightly.
2. Transfer to a blender, add stock and tomato paste, then whiz until smooth, but still slightly chunky. Season with salt, and pepper then gently reheat.
This is a super simple recipe that requires very little hands-on time. I blended until smooth as I prefer the texture with a tomato soup and served with a bagel a topped with a fresh bit of basil which added another nice flavour.