Hearty Roast Tomato Soup

Tomatoes were 39c for 6 in Aldi last week so I bought 2 packs and roasted them along with a yellow pepper. I threw in an onion, 2 carrots, some chicken stock I had defrosted from the freezer, and some extra water, boiled and simmered for half an hour and whizzed with the hand blender and hey presto, some lovely hearty roast tomato soup.

I rarely get all clean bowls when I make soup but everyone in the family liked this one. I always find roasting the tomatoes makes a much nicer tomato soup and I already had the oven on for something else so I wasn’t putting it on specially. This is a great warmer on an autumn evening when dinner’s not quite ready yet, it stores for a couple of days in the fridge and freezes well also.

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Roasted Tomato Soup

Hearty Roast tomato soup. 

Course Soup

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 4

Ingredients

• 12 medium tomatoes or 25 cherry tomatoes
• 1 red or yellow pepper not green as they make soup very bitter
• 1 onion
• 2 carrots
• 500 - 750 ml stock homemade or made up with stock cube
• Parsley
• Salt and pepper if desired

Instructions

1. Halve the tomatoes and chop the pepper and pop in the oven at 180C for 30 minutes. I didn't use any oil but you can drizzle with oil if you wish.
2. Chop onion and carrots.
3. Place all the veg into a saucepan and add the stock and salt and pepper.
4. Bring to the boil and simmer for 30 minutes.
5. Blend to a smooth consistency. Add more water at this stage if the soup is too thick. Sometimes depending on the tomatoes used the soup can be a bit bitter, taste at this stage and add a spoon or two of brown sugar to sweeten if necessary.
6. Serve with a sprig of parsley and brown bread or crackers.