Tomato Soup

Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

Oven roasted Italian tomatoes are the secret 

Ingredients

1 kg
Tomatoes (Use Italian or Jam tomatoes, quartered lengthwise)
1
Onion (Chopped into large chunks)
1⁄2 c
bell pepper (Chopped. Preferably red for colour, chopped whole Paprika works too)
3 T
Olive oil
1 T
Salt
1 t
black pepper
3 clv
Garlic (Unpeeled)
4 c
Chicken stock (Substitute vegetable stock if you want a vegetarian option)
3 t
italian herbs (If you have fresh basil and Italian parsley, use that instead.)
2 T
butter (Omit for vegan option)
1 ds
Fresh cream (Omit for vegan option)
1 c
croutons

Instructions

  1. Preheat oven to 200 C
  2. Add the tomatoes, onion, chopped peppers, and whole garlic cloves to a large roasting pan. Drizzle with olive oil and season liberally with salt and pepper. Shake the pan to spread the oil and seasoning evenly over the vegetables.
  3. Roast vegetables for 45 minutes to an hour agitating the pan every fifteen minutes or so to ensure even roasting.
  4. Bring stock and herbs to a boil in a large soup pot. Reduce heat to simmer.
  5. Remove garlic from vegetables, peel, and add to stock pot.
  6. Add remaining vegetables to stockpot, bring to boil, reduce to simmer. Blitz with a stick blender until smooth. Stir in butter (if using).

To serve, pour through a large strainer into warmed soup plates. Drizzle fresh cream (if using). Sprinkle with croutons.