Roasted Tomato Soup

P1090006 copyServes 4, prep time 10, cooking time 1 hour

10 large beef tomatoes
2 tbsp of olive oil
4 garlic cloves crushed
1 onion chopped
1 tsp of sugar
Pinch of rock salt
2 tbsp of balsamic gel
2 pints of vegetable stock
A bunch of fresh basil
2 tbsp of mascarpone cheese
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. After 30 minutes, in a large pan pour in the vegetable stock, add the onion and basil, season and bring to the boil. Simmer the stock for twenty minutes. When the skins are soft remove from the oven, loosen from the pan and pour in the stock. Add in two tablespoons of mascarpone cheese. Simmer for ten minutes; remove from the heat. Next, either in a liquidiser of handheld blender blitz the soup until smooth. Serve with a blob of cheese and freshly toasted bread.

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