Roast Tomato Soup

Need a delicious soup to get you through this cold snap, well here it is. Quick, simple and tasty…just what the doctor ordered.
Ingredients:
8 medium tomatoes, halved
6 cloves of garlic ( less if you are not a garlic fan) peeled but whole
1 Red Onion, thickly sliced
1 teaspoon of sugar
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar ( I used a blueberry and thyme one that I had but anyone will do)
600 ml of chicken or veg stock
2 tablespoons of cream ( optional)
1 tablespoon of basil pesto (optional)

Method
Preheat oven to 180
On a baking tray place the tomatoes, cut side up, tuck the garlic cloves in around the tomatoes, scatter the onions on top. Drizzle with the olive oil and balsamic vinegar and sprinkle the sugar over it. Roast in the oven for 25/30 mins until the tomatoes are soft.
Place the contents of the tray into a saucepan, add the stock and pesto ( if using) and using a stick blender blend until smooth, season to taste and add the cream if using. 
Serve with crusty bread and a drizzle of pesto.

This recipe is a great way to use tomatoes that the supermarkets often have on offer out of season, they are pretty tasteless raw but are perfectly fine in this soup. In summer months some local, seasonal tomatoes would be fantastic.

2 thoughts on “Roast Tomato Soup”

Leave a Reply