Roasted Tomato Soup
A delicious hot thick oven baked tomato soup, with no additives or dairy, just natural flavours and colour – simply perfect. Can be served either hot or cold – do please check out the following link for my chilled version garnished with pickled cucumbers and fresh basil – Chilled Tomato Soup
Before you start this recipe, check out the video and follow the very easy ‘step by step’ instructions.
Ingredients
-
Soup:
-
2-3kg fresh ripe tomatoes- washed and cleaned well
-
6-8 cloves of garlic- skin removed
-
100mls Virgin olive oil
-
Sea salt
-
Freshly ground black pepper
-
400 - 500mls of water- optional
-
Garnish:
-
Single cream or coconut cream- optional
Instructions
-
Prepare and bake tomatoes:
-
01 Wash and remove stalks from tomatoes. Cut into halves.
-
02 Lay tomatoes cut side up in an oiled roasting dish. Add garlic cloves. Sprinkle with salt and freshly ground black pepper.
-
03 Pour over extra virgin olive oil and place in a hot oven and roast for at least 45 minutes to one hour or until the tomatoes are soft and the outer skins crispy brown.
-
Final stage:
-
04 Remove from the oven, leave to cool for 15 minutes or so and then tip everything, plus all juices, into a food processor and pulse to a thick puree.
-
05 Turn the tomato puree into a large soup pan and on a low heat add the water. Bring to simmering point.
-
06 Serve hot with plenty of freshly ground black pepper, chunks of homemade brown bread and indulge by adding single cream for extra richness, or a touch of coconut cream for the full non dairy experience.
Notes
If you want a really thick soup omit the water – or add just enough to mix to the right consistency for you. Don’t add too much liquid as this soup tastes better thick and chunky. For a really 'ruby red' tomato soup use very red, ripe tomatoes (please do not add a bought tomato puree or ketchup). I assure you the taste of the natural tomatoes is very much the best.
