Roasted tomato soup
There’s nothing better than a homemade soup, and this one is made for dipping with a crunchy French baguette. Roasted tomato soup is one of those beautifully simple dishes that delivers far more flavour than you’d ever expect. Slow‑roasting the tomatoes brings out their natural sweetness and adds a lovely depth, giving the soup a rich, slightly smoky edge that you just don’t get from cooking them on the hob alone.
Blended with garlic, herbs and a good splash of stock, it becomes silky, comforting and perfect for everything from easy lunches to cosy weeknight dinners. Serve it with a swirl of cream or a handful of crunchy croutons, and you’ve got a bowl that feels both rustic and a little bit special
Roasted tomato soup
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.