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 roasted tomato soup

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Number of posts : 1188
Age : 36
Location : Gosport
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Registration date : 2008-03-20

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PostSubject: roasted tomato soup   roasted tomato soup Icon_minitime26th June 2009, 11:04 am


  • 1kg ripe tomatoes, quartered
  • 250g red onions, cut into thick wedges
  • 4 garlic cloves
  • 3 fresh rosemary sprigs
  • 2 red peppers, quartered and deseeded
  • 4 tbsp olive oil
  • 300ml hot vegetable stock
  • 1 tbsp red wine vinegar
  • 2 dashes of Tabasco
  • 4 dashes of Worcestershire sauce
  • Few sprigs fresh parsley

Method: How to make roasted tomato soup

Preheat the oven to 220C/fan 200C/gas 7. Put the tomatoes, onions,
garlic, rosemary and peppers into a large roasting tin. Drizzle with
olive oil and roast for 45 minutes until tender and beginning to char.

2. Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.

Tip into a large pan, then add the stock, wine vinegar, Tabasco and
Worcestershire sauce. Stir and heat gently. Divide among 4 bowls and
finish with some freshly ground black pepper and a few parsley sprigs.
Serve with slices of French bread.

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