Recipe: Roasted Tomato Soup
You can’t beat a warm tasty bowl of soup when it’s cold outside. Tomato soup is a much-loved classic and makes the perfect light yet warming lunch or dinner. It also makes a wonderful prep-able starter for a more special occasion. Ready-made shop-bought tomato soups are usually loaded with salt and sugar, and the beauty of making it yourself is that you can control what goes into it. Homemade soup also tastes so much better. It is simple to make and the quantities can be doubled up and frozen for batch cooking too.
Ingredients
400g Fresh vine tomatoes (quartered)
1 tin tomatoes
1 medium carrot (chopped)
3 cloves of garlic (whole and peeled)
1 medium onion (chopped)
500ml vegetable stock
1 tsp oregano
1 tsp honey
1 bay leaf
1 tbsp tomato puree
Salt and pepper
Method
Heat the oven to 180 degrees.
Place tomatoes and garlic cloves in a baking tray. Drizzle with olive oil, sprinkle with oregano, and season with salt and pepper.
Place in the oven for 20-25 minutes.
Saute the onions and carrots slowly on a low heat for around 10 minutes.
Add the tinned tomatoes, tomato puree, bay leaf, honey and vegetable stock and continue to cook on a low simmer for 10-15 minutes.
Once the roasted tomatoes and garlic are ready, carefully add them to the soup, stir and cook together for another 5 minutes.
Allow to cool for a few minutes before blending.
Season to taste if required and enjoy!