Recipe: Roasted Tomato Soup With a Kick!
I spotted a certain influencer in the UK post her recipe for tomato soup last week that would have fed a pigeon. So when I harvested the last of the tomatoes from our polytunnel I figured I’d show you how soup is really, really simple to make.
Serves 4 people
Ingredients
1.5kg mixed tomatoes (size does not matter)
3 cloves garlic, chopped
2 – 3 small chillis, chopped
Generous glug of olive oil
Salt & Pepper
Basil to serve
Method
Chop the tomatoes into chunks. If you are using cherry tomatoes just leave them as they are. Turf the lot into a deep dish baking tray and drizzle with olive oil and season well with salt and pepper.
Roast in the oven at 170 degrees for 45 minutes to an hour. Until you have the level of char you’re happy with.
Remove from the oven and allow to cool slightly before blitzing. Add the basil leaves at the very end.
I see a lot of people recommending you cook or roast fresh basil. It’s a very soft herb. Yes it looks lovely on camera and on baking trays but you will ruin the flavour. Add soft herbs at the end of the cooking process for the best flavour
Roasted Tomato Soup With a Kick!
