roasted tomato soup

Ingredients

• 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






















1.
Preheat the oven to 220°C/fan 200°C/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.









3.
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.