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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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There's more than just tomatoes in this roasted tomato soup - it's the wonderful mix of peppers, red onions and rosemary that makes it so good. Ingredients:
1 kg ripe tomato, quartered |
250 g red onions, cut into thick wedges |
4 garlic cloves |
3 fresh rosemary sprigs |
2 red peppers, quartered and deseeded |
4 tablespoons olive oil |
300 ml hot vegetable stock |
1 tablespoon red wine vinegar |
2 dashes tabasco sauce |
4 dashes worcestershire sauce |
3 sprigs fresh parsley |
Directions:
1. 1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
2. 2. Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
3. 3. Tip into a large pan, then add the stock, wine vinegar, Tabasco and Worcestershire sauce. Stir and heat gently. Divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. Serve with slices of French bread.
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