Name: Roasted tomato soup
Cook time: 55 min
Ingredients: 1 kg tomatoes; 2 red peppers, deseeded and cut into quarters; 2 onions, peeled and cut into quarters; 3 garlic cloves; 3 tbsp olive oil; 300 ml hot vegetable stock; 4 dashes worcester sauce; ½ tsp sugar; ½ tsp oregano; salt and pepper

Roasted tomato soup

There’s nothing better than a homemade soup, all it needs is a crunchy French baguette.

Roasted tomato soup

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Cook Time 55

Course Soup

Cuisine British

Servings 4 people

Ingredients

1 kg tomatoes
2 red peppers, deseeded and cut into quarters
2 onions, peeled and cut into quarters
3 garlic cloves
3 tbsp olive oil
300 ml hot vegetable stock
4 dashes worcester sauce
½ tsp sugar
½ tsp oregano
salt and pepper

Instructions

Preheat the oven to 220ºc / 425ºf / Gas 7.
On a large baking tray, place the tomatoes, peppers, onions and garlic. Drizzle with olive oil and roast in the oven for 40mins until the vegetables are tender and charred.
Pull away the tomato skins and discard. Whizz the vegetable in batches in a food processor until smooth. Pour back into the pan and add the stock, vinegar, worcester sauce and oregano and reheat. Season with salt and pepper.
Heat through and serve immediately with crusty bread.