Roast Tomato & Garlic Soup

14

 

Ingredients

  • 500g (1lb 2ozs) ripe tomatoes, quartered
  • 2 red onions, peeled & cut into wedges
  • 1 bulb garlic, divided into cloves, peeled
  • 1 red pepper, de-seeded & quartered
  • low-fat cooking spray
  • 600ml (1 pint) hot vegetable stock
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • salt & black pepper
  • fresh basil to garnish

Directions

Step 1 Preheat oven to 220C/400F/Gas Mark 7 and put the tomatoes, onions, garlic and red pepper into a large roasting tin; season with salt and pepper and spray over some low-fat spray. Roast for 45 minutes until the vegetables begin to char at the edges and they are soft.
Step 2 Remove the vegetables from the oven and allow to cool for a few minutes. then purée all the vegetables in a food processor with the stock, vinegar and Worcester sauce.
Step 3 Tip the purée into a saucepan and heat through for 3 to 5 minutes before serving with fresh basil leaves scattered over the soup.
Step 4 This soup is also wonderful chilled, cook as above and allow to go cold, if there is no room in the fridge, serve cold with a few ice cubes in the soup, and the basil leaves as before. 

 

Serve 4
Prep time 5 minutes
Cook time 50 minutes
Total time 55 minutes