Roasted Tomato Soup
A silky-smooth tomato soup made with oven-roasted tomatoes, garlic, and a swirl of cream. Pairs perfectly with crusty bread.
Nutrition per serving
Ingredients (serves 4)
- 800 g Ripe tomatoes, halved
- 4 cloves Garlic
- 1 Onion, quartered
- 2 tbsp Olive oil
- 500 ml Vegetable stock
- 3 tbsp Double cream
Instructions
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1
Preheat oven to 200°C (fan 180°C). Place tomatoes cut-side up on a baking tray. Add garlic cloves and onion quarters. Drizzle with olive oil and season generously.
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2
Roast for 35–40 minutes until tomatoes are caramelised and slightly charred at the edges.
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3
Transfer everything from the tray to a large saucepan. Add vegetable stock and bring to a simmer for 5 minutes.
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4
Blend until completely smooth using a stick blender. Strain through a sieve for an ultra-silky result.
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5
Stir in the cream, check seasoning, and serve with a swirl of cream and crusty bread.