Roasted tomato soup

Roasted tomato soup

By
From
Slow
Serves
4
Photographer
Tara Fisher

Tomato soup is one of the ultimate comfort foods, but roasting the tomatoes first give the dish a completely different taste, and by blending it with the skins you get a nice texture and flavour in the finished soup. Add a splash more double cream if it’s a bit on the sharp side.

Ingredients

Quantity Ingredient
1.5kg ripe tomatoes
4 tablespoons olive oil
1 large onion
2 garlic cloves
75g tomato puree
2 fresh thyme sprigs
50g caster sugar
1.5 litres vegetable stock
4 fresh coriander sprigs
100ml double cream, (optional)
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Cut the tomatoes in half and place them in a large, deep roasting tray, then drizzle with the olive oil. Slice the onion, peel the garlic cloves and add to the tray. Spoon over the tomato purée, stir well to coat, then add the thyme and sugar. Roast in the oven for 1 hour.
  2. When the tomatoes are cooked, put the vegetable stock in a large saucepan and bring to a simmer. Add the tomatoes and all the juices from the tray and stir to combine, then add the coriander. Ladle the tomatoes and liquid into a blender and purée in batches until smooth. Return to a large saucepan and return to a simmer. Season with salt and pepper and serve immediately, drizzling with double cream if you like.
Tags:
James Martin
Saturday Kitchen
slow cooking
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