Roasted Tomato Soup

Name: Roasted Tomato Soup
Ingredients: 1 kg tomatoes; 6 garlic cloves; 1 red onion; 3 tbsp olive oil; some salt; some black pepper; 500 ml vegetable stock; 2 tbsp double cream

Deep, smoky tomato soup from oven-roasted tomatoes and garlic.

Serves 4 1 hour

recipe soup vegetarian comfort food

Ingredients

1 kg tomatoes
6 garlic cloves
1 red onion
3 tbsp olive oil
some salt
some black pepper
500 ml vegetable stock
2 tbsp double cream

Cookware

baking tray
blender
stick blender

Instructions

Roast

Preheat oven to 200°C. Halve tomatoes and place cut-side up on a baking tray.

Scatter over garlic cloves (unpeeled) and red onion (quartered). Drizzle with olive oil and season with salt and black pepper.

Roast for 45 minutes until caramelised and slightly charred.

Blend

Squeeze the roasted garlic out of its skins. Transfer everything to a blender or use a stick blender in a pot.

Add vegetable stock and blend until smooth. For a silkier texture, pass through a fine sieve.

Finish

Reheat if needed and finish with double cream swirled in. Taste and adjust seasoning.

Serve with crusty bread.