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Roasted Tomato Soup

Ingredients

  • 800grams of tomatoes
  • 1 large red onion
  • 2 red peppers
  • 6 cloves garlic
  • Olive oil
  • Sea salt
  • Black pepper
  • 500ml vegetable stock or chicken stock
  • Tabasco a few dashes, to taste

Method

  1. Preheat the oven to 200C
  2. Cut the tomatoes into wedges. Half and deseed the peppers then cut into chunks. Peel and cut the onion into chunky slices.
  3. Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
  4. Bake for about 30-45 minutes until the veg are sweet and just slightly charred
  5. ring the stock to the boil and add the Worcestershire and tabasco sauces
  6. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins add the rest of the vegetables
  7. Puree using a hand blender, until desired consistency
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