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Roasted tomato and courgette soup

During the Summer one of my favourite soups is tomato soup -  from rustic to delicate versions, I love them all!  I normally make this roasted tomato and courgette soup a day ahead when I’m roasting or baking something else in the oven. The next day I just add the stock and fresh herbs and voilà lunch is done. If you don’t add too much stock (or any) to the roasted veggies, you’ll get a thick sauce that’s perfect for pizzas, pastas, pastries, pies, spag bol and so on.  Actually, I normally keep half of it for sauce and make half of it into this soup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 ripe tomatoes
  • 1 onion
  • 4 cloves of garlic
  • 1 medium carrot
  • 1 medium courgette
  • 1 Tbsp thyme leaves
  • 2 Tbsp olive oil
  • 1 tsp red wine vinegar
  • 500-750 ml chicken or vegetable stock
  • 1 handful fresh basils leaves
  • Salt& pepper

Method
 

  1. Turn the oven on to 180°C.
  2. Cut the tomatoes in half, then place them in a large baking tray, cut-side facing upwards.
  3. Peel and cut the onion into 6 wedges. Chop the carrot into 2 cm pieces. Chop the courgette into 3 cm pieces. Arrange these around the tomatoes, together with the garlic cloves (unpeeled, but slightly squashed).
  4. Add the thyme leaves. Drizzle with the oil and vinegar, then season with salt and pepper. Toss well, then bake for 25-30 minutes, until the vegetables have softened. Set aside in a bowl, if you're not making the soup immediately.
  5. Discard the skin of the garlic cloves. Transfer the veggies to a saucepan, including the cooking jus. Add the stock and bring the boil. Cook for 5 minutes and add the basil.
  6. Using a stick-blender, whiz the soup until you get a smooth texture. Add more stock if the soup is too thick and reheat.
  7. Serve warm with a squeeze of lemon juice and freshly ground pepper.