Roast Tomato Soup

23 Oct

A velvety smooth, rich flavoured soup. Roasting the tomatoes first gives the soup a deeper more intense flavour. I’ve used a variety called porter, which are small round pinky-red cooking tomatoes but you can use any variety of tomatoes you have available.

Serves 2

* Tomatoes
* olive oil
* Salt
* cracked black pepper
* 2 onions
* 1 fat clove garlic, crushed
* water
* 1 tsp verdurette or powdered stock
* 1 tsp paprika pepper paste (optional)
* 3 bayleaves
* cream (optional)

Wash the tomatoes and cut in half – spread out on a large baking tray, drizzle with olive oil and season generously with sea salt and cracked black pepper. Bake in a low oven for 1 hour. Remove leave to cool then force the roast tomatoes through a sieve or passata machine. I make large batches of this paste and preserve it in jars so this soup can literally be made in minutes, you will need about 250g of sieved roast tomatoes for this recipe.

Chop the onion and fry in a soup pot with a little olive oil until translucent. Add the garlic, black pepper and bayleaves and fry for a minute or so then add the tomato paste, verdurette or powdered stock, enough water to achieve the right consistency of soup and cook for 15 minutes. Remove the bay leaves and blend until smooth. For a creamier soup give it a swirl of single cream before serving.

For an even more intense flavour roast the tomatoes with the onion and garlic and follow recipe as above.

This recipe was originally posted on on 23/10/2007.


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