Roast Tomato Soup
By OcadoLife
Published on 21 January 2022
This Roast Tomato Soup is
delicious on its own, and even better with a crispy topping, from fried basil
leaves to parmesan crisps or sourdough croutons. The soup is packed full of
delicious veggies, all blitzed together to make a smooth texture that’s
mouth-wateringly velvety. You could make double the amount and freeze portions
for a speedy and satisfying lunch or supper.Time and servings
45 minsTotal time
6Servings
45 minsCooking time
Ingredients
- 1.8 kg of ripe tomatoes, quartered
- 2 carrots, peeled, halved and cut into 1cm-thick slices
- 1 large courgette, halved and cut into 1cm-thick slices
- 3 celery sticks, cut into 2cm-thick chunks
- 1 red onion, halved and cut into 1cm-thick slices
- 300 g of white mushrooms, any large ones halved
- 1 head of garlic, cloves peeled
- 4 tbsp of olive oil
- 4 sprigs of rosemary
- 3 tsp of vegetable bouillon powder (or 1 stock cube)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Line 2 large roasting tins with foil. Divide all the vegetables between the tins, drizzle over the oil and toss to coat. Tuck the rosemary under the veg, season with black pepper, then roast for 20 mins.Step 2
Turn the vegetables, then roast for 15-20 mins more, until starting to colour.Step 3
If you prefer a super-smooth soup, sieve it to remove any celery strands or pips; if you like it a little thinner, add more stock or water. Check the seasoning.Step 4
Serve the soup as it is or with a topping. This base keeps for 4 days in an airtight container in the fridge; it can also be frozen for up to three months.