Roasted Tomato Soup
Roasted Tomato Soup takes about 55 min and serves 4. It needs 8 ingredients: plum tomatoes, onion, garlic, olive oil, vegetable stock, and basil. It is rated easy to make.
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1 kg ripe plum tomatoes, halved
- 1 onion, cut into wedges
- 6 garlic cloves, unpeeled
- 3 tbsp olive oil
- 500 ml vegetable stock
- a large handful of basil
- 2 tsp balsamic vinegar
- salt and pepper, to taste
Method
Roast
Toss the tomatoes, onion and garlic with the oil and a good pinch of salt, and roast at 200°C until the edges are blackened in places. That scorching is the whole difference between this and a tin.
40 minSqueeze the garlic
Squeeze the roasted garlic out of its skins into the tray and scrape up any sticky caramelised bits.
Simmer
Tip everything into a pan with the stock and simmer for ten minutes to bring it together.
10 minBlend and season
Blend until smooth with the basil, then season and sharpen with the balsamic. A soup this sweet needs the acid or it tastes flat.
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