Roasted Tomato Soup



- 1.25-1.4kg plum tomatoes, halved
- 1 large brown onion, peeled and quartered
- 8 cloves of garlic, peeled and crushed
- 28g fresh basil, stem included, roughly chopped
- 1tbsp red wine vinegar
- 1/2tbsp sugar
- 1tsp herb de Provence or other dried herbs
- ⅛tsp hot chilli powder
- ¼tsp ground black pepper
- 2tbsp light olive oil
- 400ml vegetable stock (Add more or less stock to control thickness of your soup!)

(1) Combine all ingredients, except vegetable stock, in a roasting pan. Toss well to coat. Ingredients do not need to be spread in a single layer. Roast in preheated oven at 220c for 1 hour. Stir twice during cooking time.

(2) Transfer roasted tomato mixture, including all the juice, into a blender. Add in some of the stock. Blend until smooth.

(3) Transfer puréed Roasted Tomato Soup into a saucepan. Add as much or as little of the remaining stock as you see fit. Heat and serve!

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