Roast Tomato and Red Onion Soup

Serves 6
Cooking Time 40 mins
Preparation: 30 mins

 
This soup is absolutely delicious and full of flavour! Serve with olive and walnut Ciabatta bread.

 
 

Ingredients
 

• 1 kg tomatoes

• 3 red onions, quartered in their skins

• 1 head of garlic, leave in papery skins

• 1 x 400g can chopped tomatoes

• 85g net weight of dried tomatoes (without oil)

• Oil from jar of dried tomatoes1 ltr water

• 2 Vegetarian stock cubes (according to taste)

•  tomato paste2 tablespoon

• ½ teaspoon sugar

• Sea Salt

• Freshly ground black pepper

 

 

To Garnish

 

• Soured cream

• Fresh basil and chives

 

 

Method

 

1. Pre-heat the oven to 180C
    

2. Place the tomatoes, red onions, garlic cloves into a roasting tin with the oil from the jar of the dried tomatoes and roast for approximately 30 minutes.
    

3. Check carefully that the tomatoes do not completely split and collapse.
    

4. Meanwhile take a large saucepan and pan, fill with the water and crumble in the stock cubes and bring to the boil.
    

5. When the vegetables are roasted and softened, remove from the oven, cool for a few minutes and gently remove the tomato skins and onion skins and add to the stock together with the pan juices.
    

6. Gently squeeze the softened paste from each garlic clove and add this to the pan.
    

7. Now add the chopped tomatoes, dried tomatoes, tomato paste and sugar and leave to simmer with the lid on for about 25 minutes.
    

8. As soon as the vegetables are softened, remove from the heat and this can now be liquidised into a smooth soup.
    

9. Adjust seasoning to taste and if necessary add more water to a your desired consistency.
    

10. Finally, when serving, garnish with soured cream, fresh basil leaves and freshly chopped chives.