If you're a fan of tomato soups, you'll love this tasty, nutritious recipe. Made with balsamic roasted tomatoes, red pepper, onions and garlic, it's a delicious twist on a popular classic.
Ingredients
8 large tomatoes (approx 500g) - cut in half
1 large red pepper - cut into large chunks (approx 8 pieces)
1 red onion - quartered
1 large garlic clove (unpeeled)
1 tbsp olive oil
1 tbsp balsamic vinegar
500ml vegetable stock
Salt and pepper
Directions
- Preheat oven to 200c/180 Fan/Gas 6
- In a large roasting tin, place the tomatoes (cut side down), peppers, onion and garlic clove.
- Drizzle the oil and balsamic vinegar over the vegetables, sprinkle generously with salt and pepper Shake gently to incorporate the ingredients, then place in the oven for 20-25 minutes, until all of the ingredients have softened. (To help prevent the balsamic from burning, shake the tray of ingredients halfway through the cooking time)
- Remove the vegetables from the oven, transfer all of the ingredients, including the juices, into a large pan (removing the skin of the garlic first).
- Add the stock, season with more pepper and a little more salt. Bring to the boil, simmer for 10 minutes.
- Remove the pan from the heat. Whizz up all of the ingredients to a smooth soup.
- Serve with an extra sprinkling of black pepper and a light swirl of balsamic vinegar.
Notes
If using a Soup Maker: at stage 4, place all of the ingredients (including the peeled garlic, stock and extra seasoning) into the soup maker. Select the Smooth setting.
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