[Sticky] Creamy Tomato Soup

This is a tasty soup to warm us all up this Autumn!

Servings: 4   Prep time: 10 minutes   Cook time: 55 minutes

Meal type: Lunch, Dinner

Dietary tags: Vegetarian

Ingredients

12 ripe salad tomatoes, roughly chopped
2 red peppers, deseeded and roughly chopped
1 white onion, roughly chopped
1 bulb of garlic
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp tomato purée
500ml vegetable stock
150ml single cream
1 tsp dried oregano
1 tsp paprika
A pinch of chilli flakes
A handful of fresh basil
Salt and black pepper, to taste
1 tsp sugar, if needed to balance the acidity

Method

Prepare the vegetables: Preheat the oven to 200°C. Roughly chop the tomatoes, red peppers and onion. Place them in a large roasting tray along with the whole bulb of garlic.

Season and roast: Drizzle the vegetables with olive oil and balsamic vinegar. Sprinkle over the oregano, paprika, chilli flakes, salt and pepper, then toss everything together until well coated.

Roast the vegetables: Roast in the oven for 45 minutes, or until the vegetables are soft and slightly caramelised.

Simmer the soup: Remove the tray from the oven and transfer the roasted vegetables to a large saucepan. Squeeze the roasted garlic cloves out of their skins and add them to the pan. Stir in the tomato purée and vegetable stock, then simmer gently for 10 minutes.

Blend until smooth: Remove the saucepan from the heat and add the fresh basil. Using a hand blender, blend the soup until completely smooth

Finish the soup: Stir in the double cream. Taste and adjust the seasoning with salt and pepper. If the soup tastes too acidic, add 1 tsp of sugar to balance the flavour.

Serve: Serve hot with an extra drizzle of cream, fresh basil or a little black pepper, if desired.  

Serve Nutrition Information Per Serving

13g carbs

3g fibre

10g fat

3g protein

176 calories

Recipe submitted by Helen Knight.