The Best Tomato Soup
Submitted By: FoodPassion
This recipe requires a food processor or blender.
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6-8 Vine ripened tomatoes - on the vine.
1/2 head of garlic
Fresh or dried Parsley, Basil and Oregano
1 Onion, quartered
1 Jar Sun dried tomatoes - drained
500ml Vegetable Stock
Crusty bread to serve
Quarter the onion
Drain the sun dried tomatoes of the oil.
Prepare your stock
Preheat the oven to 220C
On a baking tray assemble the herbs, tomatoes, garlic and onion, season and mix well.
Roast in the oven for around 40 minutes until the garlic is soft and the tomatoes have blistered.
Remove from the oven and cover with tin foil, rest for around an hour to let the flavours infuse.
Using kitchen scissors, snip away the vines and stalks from the tomatoes and remove the garlic cloves from their paper.
Add the mixture to the blender along with the stock, if you have a small blender add the mixture in measured batches e.g 1 large tomato, 2 garlic cloves, 3 sun dried tomatoes 175ml stock.
Blend to a fine consistency depending on if you like it thick or thinner, add more stock if you prefer a thinner soup.
For rustic soup transfer to a pan and warm through, for a finer soup, sieve the soup mixture into a large pan and warm through, discarding the pulp.
Warm through, season to taste and serve with crusty bread.