Roasted tomato soup recipe

Roasted tomato soup recipe from kathcake

dairy free egg free gluten free nut free can make in advance vegetarian
Category Soup recipes
Prep time15 mins
Cook time1 hours

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a


4 cloves garlic (unpeeled)
1 kg (2 ¼ lbs) plum tomatoes
3 tbsp olive oil
Salt and freshly ground black pepper
1 litre (1 ¾ pints) hot chicken/vegetable stock
Good handful chopped fresh basil
1/2 tbsp balsamic vinegar


1.Preheat oven to 190C/Gas mark 5.
2. Cut the tomatoes into quarters and place them cut side up with the garlic on a baking tray. Drizzle with oil, and sprinkle with salt and pepper. Roast for an hour.
2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

gransnetter Reviews

From: kathcake on Tue 03-Jan-12 14:15:45 Overall rating: 0.0