Roasted Tomato Soup

Roasted Tomato Soup

Posted by Kerstin Rodgers on 19/12/2013

  • Recipe difficulty: Medium
  • Vegetarian
  • Blog post
  • 5 of 5 1
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Can be made with these products:

Ingredients

1 kilo of fresh tomatoes
1 or 2 red bell peppers
1 aubergine (optional)
1 head of garlic, whole1 finger of celery
1 or 2 carrots, topped, tailed, peeled
Olive oil
Salt
150ml Vegetable stock
20ml of sherry
Fresh Basil leaves to garnish

This is one of those family recipes that work in any season either as a light lunch or supper or as a first course. Feel free to throw in other vegetables as long as the dominant flavour is that of tomatoes. I do love Heinz tomato soup but sometimes, especially if you have a glut, real tomato soup, complete with seeds, is just the ticket.

Roasted Tomato Soup

Prep: 30 mins
Cooking time: 1 hour
Serves: 6

Method

  1. Preheat the oven to 180cº
  2. First roast all of the vegetables on a couple of baking trays with some olive oil to cover. Space out the bell peppers and the aubergine, if using, as you want the skins to go crispy rather soggy. Throw in a little salt. This will take 15 to 20 minutes until the skins of the vegetables are scorched black but the vegetable underneath is not burnt. 
  3. Remove from the oven and let them cool a little, enough so that you can handle them.
  4. Slip the tomatoes out of their skins, pouring the pulp into the blender or food processor section of your Kenwood mixer. Squeeze the garlic cloves so that the flesh comes out, put in the blender too.
  5. Peel the shiny skin from the bell peppers, discard the seeds and stem. Put in the blender.
  6. Peel the shiny skin from the aubergine, discard the stem. Put in the blender.
  7. You can put the celery and carrots in whole. 
  8. Prepare the vegetable stock.
  9. Add the stock, the sherry, some more oil, some salt to the blender and process until fine.
  10. Taste for seasoning.
  11. Serve hot with fresh basil leaves and crusty buttered bread. 

Chef's tip: You can prepare this a day in advance, in fact soups are often better the day after, when the seasoning has had time to settle in and infuse. 

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

Like it? Rate it

Click on the star to rate this recipe

comments powered by Disqus

Ingredients

1 kilo of fresh tomatoes
1 or 2 red bell peppers
1 aubergine (optional)
1 head of garlic, whole1 finger of celery
1 or 2 carrots, topped, tailed, peeled
Olive oil
Salt
150ml Vegetable stock
20ml of sherry
Fresh Basil leaves to garnish

More from this blogger

  • Baba Ghanoush

    5 of 5 1

    Baba ghanoush is Arabic for ‘food to spoil father with, like a child’. My dad really likes this and I must admit, I make the best Babaghanoush in the world, here is the recipe.

  • Nanny Savino’s Baked Gnocchi

    5 of 5 5

    This recipe is from my italian great grandmother, Nanny Savino, who came from the south, below Naples. Moving to London after the first world war, she used to sell food, sweets and cigarette's from the front door of her council flat in Holloway.

Latest blogs

  • Baba Ghanoush

    5 of 5 1

    Baba ghanoush is Arabic for ‘food to spoil father with, like a child’. My dad really likes this and I must admit, I make the best Babaghanoush in the world, here is the recipe.

  • Nanny Savino’s Baked Gnocchi

    5 of 5 5

    This recipe is from my italian great grandmother, Nanny Savino, who came from the south, below Naples. Moving to London after the first world war, she used to sell food, sweets and cigarette's from the front door of her council flat in Holloway.

Ingredients Tags

Winning Recipe

After much deliberation by our judges who reviewed all the recipes entered into the competition, it has been decided that Mama’s Potato Halloumi Cake recipe by Burcu Musselwhite from Milton Keynes has been selected as the winning entry. Congratulations Burcu.