Rustic Roasted Tomato Soup Recipe

I love making this tomato soup. Everything is roughly chopped & popped in a roasting tray.

Top with crunchy croutons, toasted seeds or a handful of cheese.

What You'll Need:

A few handful of tomatoes, roughly chopped

3 cloves of garlic, peeled and roughly chopped

2/3 red onions, peeled and roughly chopped

1tsp of dried woody herbs - Thyme, oregano or rosemary

1 good quality tin of tomatoes ( or a some passata )

Sea salt

Freshly ground black pepper

Olive oil

Let's Get Cooking!

1. Preheat the oven to 180c/350f/ gas mark 4.

2. Put the fresh tomatoes, garlic, red onions and herbs into a roasting tray, drizzle over a good glug of olive oil and season with salt and pepper then pop in the oven to roast for approximately 30 minutes.

3. Transfer the roasted mix to a large sauce pan, add the tinned tomatoes and 1 tins worth of fresh water. Mix everything together, bring to the boil and simmer for 10 minutes.

4. Either with a hand blender or free standing blender, blitz the soup until smooth.

5. Serve the soup hot, in warm bowls with an extra drizzle of olive oil.

For the croutons… simply tear or cut up a few slices of your favourite bread, drizzle with olive oil and bake in a moderate oven for 10 minutes – Enjoy!

(Great for using up your stale bread)