My creamy roasted Tomato Soup recipe

Packed with veggies, this creamy roasted tomato soup will be all the comfort you need on a winters evening.

Welcome to my winter meal recipes I'm sharing with you on this winter season.

Here you can find the full list of ingredients and method to making this creamy roasted tomato soup.

Serves: 4 Preparation Time: 30 Minutes Cooking Time: 1 Hour

Ingredients

Large Vine Ripe Tomatoes, 12

Fresh Basil

Red Onion, 1

Carrot, 1

Celery Stick, 1

Garlic Cloves, 2

Chicken or Vegetable Stock 500ml

Balsamic Vinegar, 1 tablespoon

Cayenne Pepper, 1 teaspoon

Double Cream, 70ml

Olive Oil, 3 tablespoons

Sugar, 1 teaspoon

Salt & Pepper to taste

Method

First off we want to cut our tomatoes in half, chop our red onion diced, cut our carrots into dice and chop up our celery and then mince our garlic. Heat up a oven proof pot on the hob to medium heat and add 1 tablespoon of olive oil. Pre-heat the oven to 200c/fan 190c/gas 6. Now back to our pot, once our oil is hot, add our tomatoes face down and season with salt and pepper to taste, here we want to get a sear on our tomatoes as this will lock in all the flavour when they go in the oven. Once seared on one side, flip over our tomatoes and sear them on the other side, once the other side is seared, flip over our tomatoes again and add 1 teaspoon of cayenne pepper and gently sprinkle over the top of our tomatoes. Place them in the oven for 40 minutes at 200c/fan 190c/gas 6.

Now grab another pot and heat up to medium heat and add 2 tablespoons of olive oil, once the oil is hot, add our diced red onion, diced carrot and chopped celery to the pan and cook them until the carrots and celery have a golden colour and our onion is translucent. At this point we want to add 2 gloves of garlic minced and cook until the garlic is cooked through. You'll know when the garlic is cooked as the raw smell of garlic is no more. Once cooked through add 500ml of our chicken or vegetable stock, homemade is better for more depth however store bought is also fine, bring to a boil and turn down to medium low heat and allow them to simmer.

After 40 minutes our tomatoes should be roasted and packed with flavour, we now want to add them to our pot of veg and stock, be sure you scrap every last bit off the dish our tomatoes cooked in as this is full of flavour, it helps to wash off the bottom bits on the dish with some water and a spatula. Add a handful of fresh basil to the pot. And now we want to remove our pot from the hob, now if using a stick hand blender you will be able to blend the soup mixture while it's hot, if you are using a table top blender you MUST allow the soup mixture to COOL before placing into your table top blender and blending, if you don't allow it to cool first it can be extremely dangerous and you risk it exploding and burning yourself.

Once our soup is blended at a smooth consistency or you can have it a bit chunky if you prefer, we want to put our soup back onto the hob and bring to the boil, add 1 tablespoon of balsamic vinegar and 1 teaspoon of sugar and then once it's come to the boil, turn down the heat and allow it to simmer for 20 minutes on a low heat, and then season the soup with salt and pepper to taste, be sure to taste test so you can be sure how much seasoning is needed. After our 20 minutes is complete, add 70ml of double cream. And rip up some fresh basil and add to the soup.

And now the best bit, remove the soup from the hob, get out some bowls and dish up your soup, you can garnish the soup with a teaspoon of double cream, some fresh basil and some freshly cracked black pepper and then tuck in! This is one of my favourite comfort foods so I hope you enjoy as much as I do.

Be sure to check out my other winter meals recipes, all will give you a hug this winter.

Please leave me any comments or reviews of the recipes as I would love to know how you got on and any thoughts on the dish.

Much love,

Dylan