Slow Roasted Tomato and Garlic Soup
Slowly roasting tomatoes in olive oil not only gives a deep, sweet flavour to this soup, it also maximises the potential of the anti-cancer compound lycopene which is present in the tomatoes. So it's good for you, and it tastes really delicious! My first entry for our new #soupcontest
Slow Roasted Tomato and Garlic Soup
Slowly roasting tomatoes in olive oil not only gives a deep, sweet flavour to this soup, it also maximises the potential of the anti-cancer compound lycopene which is present in the tomatoes. So it's good for you, and it tastes really delicious! My first entry for our new #soupcontest
Cooking Instructions
- 1
Preheat the oven to 170 °C.
- 2
Halve the tomatoes and arrange them in a deep sided roasting tin or tray. It doesn’t matter if the tomatoes are tightly packed into the tray.
- 3
Peel and dice the red onion and scatter this over the tomatoes.
- 4
Drizzle the tomatoes with olive oil and season heavily with freshly ground black pepper and rock salt.
- 5
Roast the tomatoes in the oven for 1 ½ hours. Stir the tomatoes every half an hour.
- 6
After an hour in the oven, crush your garlic cloves and add them to the tomatoes, stirring well.
- 7
Remove the tomatoes from the oven and allow the tray to cool, don’t discard the juices that have seeped out of the tomatoes.
- 8
Add the tomatoes and all of the juices from the baking tray to a blender. Add the vegetable stock and blend on high until smooth. Add additional seasoning if necessary.
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