“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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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