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Roasted tomato soup

If you have been put off by watery, tasteless tomato soups, try this thick, rich, roasted version. You will never look back!


Serves 4

1.5kg vine tomatoes
3 large garlic cloves
a couple of spring of thyme
2 tbsp olive oil
1tbsp balsamic vinegar (optional)
25g tinned anchovies (optional)
300-500ml vegetable stock
sea salt & freshly ground pepper

Preheat oven to 200°C

Halve the tomatoes and place cut side up in a roasting tray. Add unpeeled garlic cloves, anchovies, 1 tbsp olive oil, balsamic vinegar, salt & pepper. Put in the oven for approximately 35 mins or until the tomatoes have collapsed.

Remove skins from tomatoes and put the rest of the contents of the roasting dish in a bowl, season. Add stock and whizz with a hand blender until you get the consistency you like. You can sieve the seeds out if you prefer. Heat well, pour into bowls and scatter thyme leaves and drops of olive oil.

Approximate cost £4.20