Roasted Tomato Soup
We've got another perfect autumn soup recipe for you this week! This gorgeous roasted tomato soup is bursting with colour, flavour and warmth. Tomatoes are a great source of vitamins and minerals and are particularly high in lycopene, an antioxidant with many benefits including heart health.
10 round or plum tomatoes, halved
1 onion, chopped
1 clove garlic, chopped
1 can tinned tomatoes
1 tsp oregano
a handful of basil leaves
Salt and pepper
Optional - 1tbsp cream
Place the halved tomatoes, skin side down, in a roasting tin and drizzle with olive oil. Sprinkle with oregano, salt and pepper and roast for approximately 30 minutes until soft.
Sautée the onion and garlic in 1tbsp olive oil in a large saucepan until soft and translucent. Add the tinned tomatoes, roasted tomatoes and vegetable stock. Bring to the boil, then turn down the heat and simer gently for 20 minutes.
Blend the soup (with the cream -if used), and fresh basil.
Serve warm with crusty bread.