Balsamic roasted tomato soup
At the end of Summer it’s so refreshing and warming to have a bowl of tomato soup with fresh, crusty bread! This vegan balsamic roasted tomato soup is sweet and aromatic – feels lovely on cool evenings. If the tomatoes are not ripe, add a spoonful of muscovado sugar to the roasting tomatoes.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the tomatoes in half and place them on a large baking tray.
- De-seed the pepper and cut into 4 pieces. Put these on the tray, skin-side up. Cut the onion in half, the carrot into chunks. Put these between the tomatoes and pepper pieces.
- Drizzle the olive oil and balsamic vinegar on the top, then season with salt and pepper.
- Bake for 30 minutes or until the tomatoes are tender and the skin of the peppers are brown.
- Transfer the tomatoes, carrots and the cooking jus to a saucepan. Pop the garlic and onion flesh out of their skin, then discard the skin. Add the garlic and onion to the tomatoes.
- Put the pepper pieces in a bowl, cover with a plate and rest for 5 minutes. Remove the skin and add the flesh to the pan.
- Pour in the stock and bring to a simmer.
- Using a stick blender, whiz until you get a smooth soup. Add the herbs and season to your liking. Blitz again for a few seconds.
- Serve warm with balsamic glaze drizzled on top.