Roasted Tomato and Garlic Soup
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs ripe tomatoes
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 3 garlic cloves, roughly chopped
- 6 cups vegetable stock
- salt and pepper
- pesto sauce, to serve
directions
- Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred.
- Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice.
- Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.
- Add the stock and tomato flesh and juices and bring to a boil.
- Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
- Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.
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Reviews
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)