Roast Tomato and Carrot Soup

 

Serves 4
Preparation time: 30 mins
Cooking time: 10 mins

 

This is a soup that has a surprisingly deep flavour, so simple and easy to prepare

and if cooking for more than 4, simply double the recipe - there won't be much left!

 

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Ingredients:
 

• 30g/1oz butter

• 1 onion, chopped into quarters

• 6 carrots, peeled and cut into baton

• 6 tomatoes, cut into quarters

• 725 ml / 1¼ pints of chicken stock

• Salt and freshly ground black pepper

 

To Garnish

 

• Crème fraiche

• Fresh chopped parsley

 


Method
 

1. Heat the oven to 200˚C.
    

2. Place the vegetables in a roasting pan, drizzle with some olive oil and seasoning.
    

3. Cook in the oven for about 30 mins, or until you can easily insert a knife into the carrots.
    

4. Remove from the oven and tip all the roasted vegetables into a large pot, add stock, bring to the boil, then simmer for 5 - 10  minutes.
    

5. Season to taste and allow to cool slightly.
    

6. Whizz the soup in a blender and pass it through a sieve to give a smooth texture, then return to the pan, reheat and stir through a little crème fraiche.