Tomato soup

Tomato soup

Ingredients

serves 4–5
  • •8 medium tomatoes, quartered
  • •2 tbsp olive oil
  • •2 garlic cloves, peeled
  • •1 onion, chopped
  • •1 small carrot, chopped
  • •1 tbsp tomato paste
  • •½ tsp sugar
  • •½ tsp thyme
  • •1 tsp oregano
  • •900ml vegetable stock
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray.
  2. 2. Place the tomatoes and garlic on the tray and drizzle with 1 tbsp olive oil. Gently toss to coat. Bake for 30 minutes.
  3. 3. Heat 1 tbsp olive oil in a large pan. Add the onion and carrot. Cook over a low heat for 5–10 minutes, until softened.
  4. 4. Stir in the tomato paste. Add the tomatoes, sugar and herbs. Stir together, then cover and leave to cook on a low heat for 5 minutes. Add the stock and simmer for 15 minutes, stirring occasionally.
  5. 5. Remove the pan from the heat. Blend until smooth. Reheat and season with salt and pepper to taste. Serve with crusty bread.
Baker Beanie Author

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