Main Meal, RecipeJulia Parrsoup, roast tomato soup, tomato soup, vegetar, vegan, vegetarian, soup recipes, autumn recipes, winter recipes, winter recipe, fall recipes, easy soup, easy recipes, easy recipe, soups, thick soup, julianneats, simple recipe

Roast Tomato Soup

Main Meal, RecipeJulia Parrsoup, roast tomato soup, tomato soup, vegetar, vegan, vegetarian, soup recipes, autumn recipes, winter recipes, winter recipe, fall recipes, easy soup, easy recipes, easy recipe, soups, thick soup, julianneats, simple recipe
Roast Tomato Soup

It seems like the weather can't make up its mind this week in Cheshire. We’ve had warm sunny days, cool drizzly days and some days a mix of both. Whatever the weather brings for the rest of the week this Tomato Soup is the perfect comforting meal.

It's incredibly simple to make, has very few ingredients and tastes amazing. Best of all I was able to use tomatoes from vines in mine and my parents garden.

INGREDIENTS

7 Large Plum Tomatoes

1 Head of Garlic

3 Red Onions

550g Assorted Cherry or Baby Plum Tomatoes

A Large Pinch of Salt and Pepper

Fresh Basil to Finish

METHOD

Preheat your oven to 200°C.

Roughly chop the tomatoes and red onions.

Add the tomatoes and red onions to a large baking tray.

Peel a head of garlic and add to the baking tray with 550g of assorted cherry or baby plum tomatoes, a large glug of olive oil and a large pinch of salt and pepper.

Place the tray in the oven for approximately 45 minutes.

Take the roasted vegetables out of the oven and pour into a large mixing bowl or blender. Blend until thick and smooth.

Serve hot with some chopped fresh basil sprinkled on top and some toast on the side. Enjoy!

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