World Cuisine

Roasted Tomato Soup

cook 30 mins
  • 1 kg (2 lb) ripe tomatoes, halved
  • 4 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, sliced
  • 1 red pepper, cored, deseeded and chopped
  • 700 ml (1 pint 3 fl oz) hot vegetable stock
  • salt and pepper
  • 4 tablespoons grated Parmesan cheese, to serve
  • Place the tomato halves and garlic cloves in a roasting tin. Sprinkle with 1 tablespoon of the olive oil and some pepper and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
  • After 10 minutes, heat the remaining olive oil in a saucepan and sauté the onion, carrot, celery and red pepper over a low heat for 10 minutes.
  • When the tomatoes are cooked, remove the garlic cloves in their skins and squeeze the garlic flesh into the pan with the sautéed vegetables.
  • Pour in the roast tomatoes and all the juices along with the stock. Using a hand blender, or in a food processor or blender, blend the soup until smooth. Season to taste.
  • Reheat if necessary, then serve sprinkled with the Parmesan.
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