Roasted tomato soup
serves 6
Ingredients
1kg fresh tomatoes, any shape and size
1 large onion
6 cloves garlic
2 tbsp vegetable oil – olive oil if you have it
1 tbsp vegetable stock powder
Fresh basil
Salt and pepper, to taste
1. Wash and chop the tomatoes. For large tomatoes, cut out the hard core.
2. Place the tomatoes into a large roasting tray.
3. Peel and roughly chop the onion and garlic. Break up the onion and add both to the roasting tin with the tomatoes.
4. Pour over the vegetable oil and mix into the vegetables to coat.
5. Heat the oven to 180°c. Add the vegetables and roast for 30 minutes until soft and slightly roasted.
6. Pour all of the vegetables into a large saucepan. Top up with 500ml water and add the vegetable stock powder.
7. Bring the pan to the boil then simmer for 10 minutes.
8. Loosely chop up your basil and add to the saucepan.
9. Blitz with a stick blender until smooth.
10. Adjust the seasoning with salt and pepper and serve.
If you’re using lots of cherry tomatoes in this recipe, you may like to sieve your soup before adding the basil.
This soup can be frozen.