Roasted tomato soup

Roasted tomato soup

Use up overripe tomatoes in this comforting tomato soup. Roasting the tomatoes supplies added flavour while the croutons add a satisfying crunch. Double the recipe and freeze the leftovers for an effortless midweek dinner.

Nutrition: per serving

Substances

  • 800g-1kg huge ripe vine tomatoes (or a combine of distinct tomatoes), halved
  • two celery sticks, reduce into chunks
  • 4 garlic cloves, sliced
  • 3 fresh oregano sprigs
  • 4 fresh tarragon sprigs
  • Glug olive oil, plus further to drizzle
  • Splash red wine vinegar

For the croutons

  • 2 thick sourdough bread slices, torn into rough chunks
  • Olive oil to drizzle
  • two fresh rosemary sprigs, leaves chopped, plus a handful of added leaves
  • two tbsp finely grated parmesan or vegetarian substitute
  • 800g-1kg big ripe vine tomatoes (or a combine of various tomatoes), halved
  • two celery sticks, lower into chunks
  • four garlic cloves, sliced
  • 3 fresh oregano sprigs
  • 4 fresh tarragon sprigs
  • Glug olive oil, plus extra to drizzle
  • Splash red wine vinegar

For the croutons

  • two thick sourdough bread slices, torn into rough chunks
  • Olive oil to drizzle
  • 2 fresh rosemary sprigs, leaves chopped, plus a couple of extra leaves
  • two tbsp finely grated parmesan or vegetarian substitute
  1. Heat the oven to 200°C/180°C fan/fuel 6. Put the tomatoes, lower-side up, in a roasting tin so they fit in a single snug layer. Include the celery, garlic, herbs and a glug of olive oil, season well with salt and pepper and roast for 40 minutes right up until soft and squidgy.
  2. Meanwhile, place the sourdough chunks on a separate baking tray and drizzle with a little oil. Season, then scatter in excess of the chopped rosemary and cheese. Toast in the oven for ten-15 minutes till golden brown and crunchy. Set aside.
  3. As soon as the tomatoes have roasted, spoon them and any ingredients/juices from the roasting tin into a bowl with the red wine vinegar, then whizz to your wanted texture with a stick blender. (Or use a blender/meals processor – remove the modest cap from the leading to leave a hole and cover with a folded tea towel, to stop the soup spraying out.) Serve sizzling, sprinkled with the croutons and a couple of rosemary leaves.
  1. Heat the oven to 200°C/180°C fan/gas six. Put the tomatoes, lower-side up, in a roasting tin so they fit in a single snug layer. Add the celery, garlic, herbs and a glug of olive oil, season effectively with salt and pepper and roast for 40 minutes till soft and squidgy.
  2. Meanwhile, put the sourdough chunks on a separate baking tray and drizzle with a tiny oil. Season, then scatter more than the chopped rosemary and cheese. Toast in the oven for 10-15 minutes until finally golden brown and crunchy. Set aside.
  3. As soon as the tomatoes have roasted, spoon them and any substances/juices from the roasting tin into a bowl with the red wine vinegar, then whizz to your wanted texture with a stick blender. (Or use a blender/food processor – take away the little cap from the prime to leave a hole and cover with a folded tea towel, to avert the soup spraying out.) Serve hot, sprinkled with the croutons and a handful of rosemary leaves.

delightful. guidelines

This recipe is wonderful for utilizing up previous-their-salad-very best tomatoes.

Make the soup, then amazing and chill in a sealed container for up to 3 days. Or freeze in batches and defrost in the fridge, then reheat in a pan.