Winter is soup weather! It’s also when we’re feeling lazy, and that’s where this roasted tomato soup recipe is an absolute winner. Roasting the tomatoes, peppers and garlic means that while you spend 30 minutes watching TV or reading a book, your ingredients are developing some beautifully rich, deep flavours without you having to lift a finger. Best served with a dollop of pesto or crème fraîche, a glass of red wine and rain on your windowpanes.
Rustic roasted tomato soup
Serves 4
Ingredients
- 1.5 kg ripe tomatoes
- 5 cloves of garlic
- 3 medium carrots, peeled & grated
- 3 red peppers
- 1/2 cup fresh basil leaves
- 500ml warm vegetable stock
- 1 tablespoon olive oil
- chilli flakes to taste
Method
- Preheat oven to 180C.
- Score the tomatoes across the bottom and place with the scored side facing up on a baking tray along with the whole red peppers and cloves of garlic (with skins on).
- Roast for 30 minutes, remove and let cool slightly before peeling and de-seeding tomatoes & peppers.
- Heat olive oil in a medium sized pot and squeeze roasted garlic from their skins into oil.
- Add the tomatoes, red peppers, grated carrot,chilli flakes and stock and simmer for 10 minutes.
- Remove from heat and add the fresh basil leaves.
- Puree using a stick blender until smooth (be careful of the hot liquid when using the blender!)
- Return to heat and season to taste.
- Serve warm with crusty white bread.
