Roasted tomato soup

  • Portion size: Serves 4
  • Ready in 1 hour
  • Difficulty: easy

There’s more than just tomatoes in this roasted tomato soup – it’s the wonderful mix of peppers, red onions and rosemary that makes it so good.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 1kg ripe tomatoes, quartered
  • 250g red onions, cut into thick wedges
  • 4 garlic cloves
  • 3 fresh rosemary sprigs
  • 2 red peppers, quartered and deseeded
  • 4 tbsp olive oil
  • 300ml hot vegetable stock
  • 1 tbsp red wine vinegar
  • 2 dashes of Tabasco
  • 4 dashes of Worcestershire sauce
  • Few sprigs fresh parsley
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
  2. Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
  3. Tip into a large pan, then add the stock, wine vinegar, Tabasco and Worcestershire sauce. Stir and heat gently. Divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. Serve with slices of French bread.
  4. Recipe continues after advertising adslot-recipe-4

Nutrition

  • 203kcals Calories
  • 12.4g (1.9g saturated) Fat
  • 3.8g Protein
  • 20g (17.8g sugars) Carbs
  • 1.1g Salt
adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×