Roasted Tomato Soup
Halved tomatoes slow-roasted with garlic, herbs and olive oil until caramelised, then blended into a deep, sweet, velvety soup. Finished with a drizzle of balsamic glaze and basil.
1 hr 30 mins
Easy
Serves 4
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Nutrition per serving
190
Calories
4g
Protein
20g
Carbs
11g
Fat
Ingredients
- 1.5kg ripe tomatoes, halved
- 1 onion, cut into wedges
- 6 garlic cloves, unpeeled
- 4 tablespoons olive oil
- 1 teaspoon dried oregano and a few sprigs of thyme
- 1 teaspoon sugar
- 600ml vegetable stock
- Salt and black pepper
- Basil leaves and a drizzle of balsamic glaze to finish
How to make it
1. Roast Heat the oven to 200°C (400°F). Lay the tomatoes cut side up on a large tray with the onion and garlic. Drizzle with the oil and sprinkle with oregano, thyme leaves, sugar, salt and pepper. Roast for 45–60 minutes until shrunken and caramelised at the edges.
2. Simmer Squeeze the garlic out of its skins. Tip everything from the tray, including the juices, into a pot with the stock. Simmer for 10 minutes.
3. Blend Blitz until completely smooth. For an extra-silky soup, push it through a sieve. Season.
4. Serve Ladle into bowls, drizzle with balsamic glaze and top with basil leaves.
Good to know
- Works with less-than-perfect supermarket tomatoes, because the roasting does the work
- A spoon of cream or a grilled cheese sandwich on the side is never wrong
Cooking ability level
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