Roasted Tomato Soup



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Looks like it’s going to rain for the next few days, so the perfect excuse to make some soup and get cosy. I shared this on my stories yesterday and many of you have asked for the recipe. I had a load of ripe tomatoes that needed using up and wanted to put them to good use. This roasted tomato soup is rich, intense and full of lovely goodness. If you want a super smooth soup then pass it through a sieve but I quite enjoyed it as a rustic soup. Serve with crusty bread and shavings of Parmesan. Perfect 👌

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Serves 2

INGREDIENTS

1kg tomatoes - I used cherry but if using large tomatoes chop in 1/2

4 banana shallots - quartered

1 whole garlic bulb - to chopped off horizontally

2 teaspoons balsamic vinegar

300-400 ml vegetable stock

Salt & pepper

Olive oil

Basil and Parmesan to serve

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METHOD

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Preheat the o en to 210 degrees (conventional) 190 degrees (fan)

Place the tomatoes, shallots & garlic on a roasting tray. Drizzle generously in olive oil and season. Roast for 20 minutes. Remove from the oven and drizzle with balsamic. Return to the oven for 10-15 minutes until everything is caramelised but not burnt. Allow to cool and pour into a blender (including all of the juices) blitz together with a little of the stock. Start with 200ml until you have a good consistency. Check for seasoning. Drizzle with olive oil and Parmesan. Re-heat gently.

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