Roasted tomato soup

Roasted tomato soup
  • Serves icon Serves 4
  • Time icon Ready in 1 hour

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.

Nutrition: per serving

Calories
203kcals
Fat
12.4g (1.9g saturated)
Protein
3.8g
Carbohydrates
20g (17.8g sugars)
Salt
1.1g
Calories
203kcals
Fat
12.4g (1.9g saturated)
Protein
3.8g
Carbohydrates
20g (17.8g sugars)
Salt
1.1g

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

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.

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