Roasted Tomato Soup

1 red onion, peeled & quartered

1-2 tbsps. olive oil

4 cloves garlic, peeled

9 round tomatoes, quartered

1 large red pepper, cut into large pieces

1 courgette, cut into chunks

1 small sweet potato, peeled and diced

500ml carton passata

100ml boiling water

1 tbsp. tomato puree

1 tbsp. balsamic vinegar

Pinch of smoked paprika

Fresh basil leaves (lots), finely chopped

Sea-salt & freshly ground black pepper

Preheat the oven to 1800C.  Prepare all the vegetables and place in a large roasting tin.  Drizzle with olive oil and then toss the vegetables around until all the pieces are lightly coated in oil.  Roast the vegetables for 20 minutes or until the pepper has softened.  Add all the vegetables to a pan along with the passata, boiling water, tomato puree, paprika and vinegar and bring to simmer point.  Season to taste and then whizz everything with a stick blender before serving to bowls with the basil sprinkled on top.

2017-11-23T16:07:41+00:00February 14th, 2017|Recipes, Soups|