Roasted Tomato Soup

 
  • Roasted Tomato Soup Recipe
  • Roasted tomato soup recipe
  • Roasted tomato soup recipe
  • Roasted tomato soup recipe
  • Roasted tomato soup recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Makes approx. 1250mls or 4-5 portions
  • Can be frozen
  • How to make

800g mixed ripe tomatoes
4 tbsp olive oil
2 tsp dried oregano
1 large or 2 small onions
2 carrots
2 sticks celery
2 cloves garlic
400ml vegetable stock (ideally homemade with no added salt, or a low salt alternative)

Step 1

Roast the tomatoes with 3 tbsp. olive oil and a tsp. of oregano for 25 minutes at 200°C / 180°C fan / Gas Mark 6, until starting to caramelize (chop any large tomatoes in half)

Step 2

Meanwhile peel and finely chop the onion, carrot and celery. Sauté over a low heat in a pan with the remaining tbsp. of oil and a tsp. of oregano for about 10 minutes until soft. Crush the garlic into the pan for the last couple of minutes 

Step 3

Blend the sautéed veg with the roast tomatoes and hot stock until completely smooth. You can add more or less stock to alter the consistency

Contains

  • Celery

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Recipe notes

Serve with a chunk of fresh bread or toasted fingers for dipping. This soup can also be used as a delicious rich tomato sauce for pasta or rice dishes, just don't add the stock (or only add a little if you want a thinner sauce).

Optional - why not add one or more of the following - a splash of cream, a tin of cannellini/butter beans (or any you like), a handful of ground almonds, some cooked chicken, or anything you like?

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