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Roasted tomato soup

Roasted tomato soup

Slow‑roasted tomatoes blended into a rich, silky soup with garlic and herbs, perfect for cosy lunches and simple weeknight dinners.
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Cook Time 55 minutes
Course Lunch, Soup
Cuisine British
Servings 4 people

Equipment

  • Food processor / blender

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.