Easy Roasted Tomato Soup
You guys have been CRAVING soup recipes and we couldn't resist! Welcome to our new series 'Soup-er Sundays', a series dedicated to everyone's favourite winter comfort food. Next up is a timeless classic, roasted tomato soup. Made with tomatoes, red peppers and garlic we've topped it with rosemary croutons for an extra crunch!
Serves
Ingredients
For the Soup
<item-todo-done>1kg vine tomatoes<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>6 sprigs of thyme<item-todo-done><item-todo-done>1 400g tin of good quality tomatoes<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the Croutons
<item-todo-done>3 slices of stale bread<item-todo-done><item-todo-done>4 sprigs of rosemary<item-todo-done><item-todo-done> olive oil<item-todo-done>
To Serve
<item-todo-done> fresh basil leaves<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done>
Before you start
Oven preheated to 200*C fan setting | Roasting tin | Baking tray lined with parchment paper | High speed blender or stick blender
Prepare the vegetables
- Cut the tomatoes in half
- Cut the top of the garlic bulb off to expose the cloves and wrap in tin foil
- Roughly chop the red onions and peppers
Get ready to roast
- On a roasting tin with high sides, lay the tomatoes skin side up, followed by the garlic, onions, peppers, basil stems and herbs. Sprinkle over plenty of salt and pepper and a big drizzle of olive oil. Transfer to the oven, and roast for 30 minutes, until the vegetables are tender
- Once tender, remove the tray from the oven, tip in the tinned tomatoes. Reduce the heat to 160*C fan, and return to the oven for 15 minutes
Whilst the veggies are cooking
- For the croutons, tear the sourdough into rough chunks. Lay them on a baking tray, drizzle over olive oil, sprinkle with thyme leaves and salt and mix well. Transfer to the oven and cook a 160*C fan for 15 minutes until golden and crunchy
Blitz the soup and enjoy
- In a high speed blender or with a stick blender, blitz the soup until smooth. Taste and season to perfection
- Ladle into serving bowls, top with fresh basil, your croutons and a drizzle of olive oil