Tomato soup

Tomato soup

This tomato soup is perfect for lunches during the week. The honey in this recipe adds a bit of sweetness to soften down the acidity of the tomatoes and the garlic balances out the flavours. Sometimes I add some roasted red pepper into this soup to add a bit of variation and single cream can also be added to thicken up the soup.

Ingredients

  • 7 tomatoes, halved
  • 1 onion, peeled and quartered
  • 2 garlic cloves
  • 1 tbsp Balsamic vinegar
  • 1 tsp dried Basil
  • 300ml Vegetable stock
  • 1 tbsp honey

Directions

  1. Preheat the oven to 180 degrees.
  2. Place tomatoes, garlic and onions on a tray lined with grease proof paper.
  3. Drizzle over olive oil and balsamic vinegar.
  4. Sprinkle over the dried basil and season.
  5. Pop into a hot oven for approx 30 mins.
  6. Allow to cool and blend the mixture with vegetable stock.
  7. Run through a sieve to remove any skins.
  8. Heat before serving.

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