Roasted tomato soup

Name: Roasted tomato soup
Yield: Serves 4
Cuisine: British recipes
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

Easy
February 2004

Easy
February 2004

Serves 4
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.

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Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.
Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
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.

Method

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.
Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
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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