Roasted Tomato Soup


Serves 4, prep time 10, cooking time 1 hour

10 large tomatoes
2 tbsp of olive oil
1 tsp of sugar
Pinch of rock salt
2 tbsp of balsamic vinegar gel
2 pints of vegetable stock
1 onion chopped
4 garlic cloves crushed
A bunch of fresh basil
2 tbsp of mascarpone cheese (keeping some aside to serve)
1 tsp of ground black pepper

Preheat the oven to 180 degrees. Wash and core the tomatoes. Place on a baking tray, coat with olive oil, sprinkle with sugar and salt. Even out the tomatoes in the tray and drizzle with balsamic gel. Place in the oven for one hour. Midway, in a large pan pour in the vegetable stock, add the onion, garlic and basil, season and bring to the boil. Simmer the stock for 20 minutes. When the tomato skins are soft remove the tray from the oven, remove them and add to the pan of stock. Add in two tablespoons of mascarpone cheese. Simmer for 10 minutes and remove from the heat. Next, either in a liquidiser or with a handheld blender blitz the soup until smooth. Serve with a blob of mascarpone cheese and freshly toasted bread.

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