Saturday, 21 May 2011
Roast Tomato Soup
I've recently started making soups with roast vegetables and have found that they're easy to make and very tasty.
1.5 kg vine tomatoes, halved
1 small red chilli, deseeded (optional) and finely sliced
5 large garlic cloves, greated
freshly ground black pepper
a few sprigs of fresh thyme
extra virgin olive oil
500 ml vegtable stock or stock of your choice
2 handfuls of breadcrumbs
1. Scatter the thyme sprigs into a non-stick roasting tray.
2. Place the tomatoes cut side up into the roasing tray. Seasson with pepper and salt. Scatter the garlic and chilli on top. Drizzle with olive oil.
3. Place in a pre-heated oven and cook at gas mark 6-7, 200-220° C, for 15 minutes. Then turn the tomatoes cut side down and cook for a further 20 minutes or until the tomatoes are soft.
4. Transfer everything into a saucepan. Add the breadcrumbs and stock, then purée. Check the seasoning and serve.