Roast Tomato & Garlic Soup




  • 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


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 3Tip the purée into a saucepan and heat through for 3 to 5 minutes before serving with fresh basil leaves scattered over the soup.
Step 4This 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