Roasted Tomato Soup



This is an extremely rustic soup which fittingly suits the weekend Autumnal lunches that are just a halloween pumpkin away from steeling the warm summer season for another year. Although it has been surprisingly warm recently….its unnerving. With enough tomatoes in the greenhouse to put the Heinz empire to shame, it was time they were used creatively. They were sacrificed and chucked in the oven and roasted with some other tomato friendly ingredients but feel free to change quantities etc to taste or add anything else you like.

Serves 3

  • 700g-1kg very ripe tomatoes, halved
  • 1 large red onion, chopped roughly
  • 3 garlic cloves, crushed
  • Large bunch of basil
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper

    Preheat the oven to 200°C.

  2. Simply combine the tomatoes, onion, garlic and the stalks from the basil in a large roasting tin in one even layer. Season generously and drizzle with some olive oil. Spoon oven 1-2 tbsp of balsamic vinegar and roast for 20 minutes until soft.
  3. Leave to cool slightly before placing in a food processor and blitzing with the addition of the basil leaves. You can blend it as coarsely as you like.
  4. If a little thick, add a splash of hot water but the roasting juices from the tomatoes should be enough to get a soup-like consistency.
  5. Serve scattered with basil. I also used some balsamic pearls I had lurking around and some oil-soaked salty croutons…!