Simple roasted tomato soup

    1 hour 10 min

    Roasting tomatoes with onions and some red pepper gives this tomato soup a flavour boost without a drop of cream.

    2 people made this

    Serves: 8 

    • 1.4kg ripe plum tomatoes, quartered
    • 1 onion, halved and quartered
    • 75g coarsely chopped red pepper
    • 3 tablespoons olive oil
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons freshly ground black pepper
    • 3 cloves garlic, halved
    • 1.2L low salt chicken stock
    • 2 tablespoons freshly chopped basil
    • 2 tablespoons freshly chopped parsley

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 200 C / Gas 6. Line two baking trays with baking parchment.
    2. Arrange tomatoes, onion and red pepper in a single layer on the prepared baking trays. Drizzle with oil and sprinkle with salt and pepper.
    3. Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until vegetables are tender, about 15 minutes more.
    4. Bring stock to the boil in a large pot over high heat. Reduce heat and simmer, covered.
    5. Meanwhile, transfer 1/2 of the tomato mixture into a blender. Cover and pulse 3 times, then blend until smooth, adding hot stock as needed. Pour into the pot with stock. Repeat with remaining tomato mixture, then stir into the pot until combined.
    6. Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.

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