Tomato & Roasted Garlic SoupCourse: Soup Recipes
The weather right now is super up and down in temp (what’s with that Oct??) but it’s still got me in the mood for a soup now and then.
Soup is rarely a go to lunch for me but I do enjoy making my own, so when I knew I’d be wfh today it was the perfect excuse.
6 large tomatoes sliced in half
Handful of baby plum/cherry tomatoes
1 red pepper
1 bulb of garlic top sliced off
Handful of fresh basil chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
2 carrots diced
1 tbsp tomato purée
500ml vegetable stock
Salt and pepper to taste
- Start by roasting the tomatoes, pepper and garlic for 30-40 minutes at 190 C until soft.
- Next, in a large pan soften the carrots, then add the stock and roasted tomatoes, pepper and basil to the saucepan.
- Blend until smooth, before squeezing in the roasted garlic and salt & pepper to taste. Bring to a boil for 5mins before turning down to a simmer for 10mins.
- Serve at desired temp with a drizzle of cream like me or with croutons/bread and butter.