Tomato Soup
Description
Oven roasted Italian tomatoes are the secret
Yield
6 Servings
Preparation time
0 minutes
Cooking time
0 minutes
Total time
0 minutes
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
- Preheat oven to 200 C
- 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.
- Roast vegetables for 45 minutes to an hour agitating the pan every fifteen minutes or so to ensure even roasting.
- Bring stock and herbs to a boil in a large soup pot. Reduce heat to simmer.
- Remove garlic from vegetables, peel, and add to stock pot.
- 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.
