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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large ripe tomatoes
  • 1 large red pepper
  • 1 carrot
  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 500 ml vegetable stock
  • 1 bunch of basil
  • Balsamic glaze to serve
  • olive oil salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes in half and place them on a large baking tray.
  3. 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.
  4. Drizzle the olive oil and balsamic vinegar on the top, then season with salt and pepper.
  5. Bake for 30 minutes or until the tomatoes are tender and the skin of the peppers are brown.
  6. 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.
  7. 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.
  8. Pour in the stock and bring to a simmer.
  9. 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.
  10. Serve warm with balsamic glaze drizzled on top.