Roasting tomatoes in their skins gives them a deep, full flavour and fills the kitchen with a wonderfully appetising aroma. This low-fat tomato soup takes 45 minutes to make, but most of that is roasting time and the recipe couldn’t be simpler.
If you can, use fresh home-grown tomatoes for the best flavour. If you have to buy them, use your nose – if the tomatoes on offer don’t smell strong, don’t buy them. This nearly always means paying a bit more, but the difference it makes to the soup is astonishing.
Roasted tomato soup recipe
500g ripe tomatoes, halved or quartered (depending on size)
2 celery sticks, roughly chopped
1 carrot, scrubbed and roughly chopped
½ an onion (red if possible), chunked
1 or 2 garlic cloves, whole
A few stalks of fresh basil
1 tbsp extra virgin olive oil
300ml vegetable stock
- Preheat the oven to gas mark 6 (200°C)
- Put all the vegetables into a non-stick baking tray, including the basil stalks but not the leaves. Keep them in reserve.
- Drizzle the veg with the olive oil, and season well.
- Roast the veg for half an hour or so.
- Add the hot stock and basil leaves, and blitz with a stick blender until smooth.
- Serve with a dollop of crème fraîche or sprinkle with toasted seeds, and a slice of fresh bread.
This soup freezes well for up to three months – but there’s rarely any left!
Image courtesy neil conway on Flickr