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Roast Tomato Soup

Story location: Home / food_and_drink /

Our fridge is starting to fill up with tomatoes from the garden, I seem to be harvesting them much faster than I can eat them. Emma suggested making a tomato soup and pointed me towards the Red Onion & Roasted Cherry Tomato Soup recipe in the Covent Garden Soup & Beyond book.

I have had to slightly adapt the recipe, leaving out the onions and using a tube of pureéd basil instead of fresh basil leaves, as well as roughly halving the ingredients to make it serve 2.

Place the following in a roasting pan and put in the oven at gas mark 5 for about 50 minutes, until the tomato skins start to brown slightly.

  • 1.5lb tomatoes from the garden
  • Sprinkle of salt
  • 2 cloves of garlic
  • a generous drizzle of olive oil.

Leave the tomatoes to cool for a few minutes then liquidize and pour into a pan. Add 1tsp of balsamic vinegar and 1 heaped tsp of dark brown sugar. Bring to a simmer, add the basil and some water to make it a decent soupy consistency.

Our tomatoes can be a bit bland and watery so I didn't add the full 150ml of water (I actually used slightly more than the 1.5lb of tomatoes since I picked more this morning and I added any where the skins had split). I made the soup in advance and let it stand for a few hours to let the flavours mix together properly.