A lovely, lazy way to make a tomato soup that is packed with flavour and colour. Everything goes in the oven. This is a rustic soup made with skins, burnt bits, and all – delicious! Any leftovers (as if!) can be reduced and mixed with pasta for a rich sauce.
by Victoria Twead and Gayle Macdonald
Roast Tomato Soup
Sopa de tomates asados
~ 5 minutes preparation ~
~ 70 to 110 minutes cooking ~
- 6 large, ripe, vine tomatoes
- 2 large red peppers
- 2 large onions
- 1 litre (33.8 US fl.oz) chicken stock
- Olive oil
- Salt and pepper to season
1) Preheat your oven to 160C/325F/Gas Mark 3.
2) Slice the tomatoes in half, de-seed the peppers and slice into 4 pieces. Peel and slice the onion in half.
3) Lightly grease a large oven proof dish with olive oil and place the vegetables on the tray in one layer: tomatoes – skin side up, peppers – skin side down.
4) Drizzle with olive oil and season with salt and pepper.
5) Cook in the oven for about an hour to an hour and a half until the vegetables are soft. (Don’t worry if they blacken slightly – it all adds to the flavour!)
6) While the vegetables are cooking, warm up the stock (fresh made is best but prepared cubes are fine).
7) Once the vegetables are done, remove from the tray and place in a food processor, scraping off any bits stuck to the tray. Blend until you get a nice, thick sauce.
8) Place the tomato mixture into a pan and add the chicken stock.
9) Cook over a medium heat for 10 minutes to thicken slightly.
10) Serve with lots of fresh bread.