Tuesday, April 10, 2007

Simple Roasted Tomato Soup

I'm happy today. It was my lovely Scrappy's 3rd birthday and what a sunny day it has been. The days are warmer and longer and the summer's fruit and veg are well on their way. Even English tomatoes are starting to taste good.
Serves 4
1 kg ripe tomatoes, halved
1 red onion, sliced
1 tbsp olive oil
1.5 litre chicken or vegetable stock
1 large white potato, peeled and diced
4 garlic cloves, chopped
balsamic vinegar OR freshly grated Parmesan

Preheat the oven to 180C/Gas 4. Place the tomatoes and red onion in a roasting tin and drizzle over the olive oil. Season and roast for 45 minutes until the tomatoes are softened and a little charred.

Meanwhile, place the stock, potatoes and garlic in a pan. Bring to the boil then cover and simmer for 20 minutes until tender. Add the tomato mixture then using a hand-held blender, whizz until thick and fairly smooth.

Check for seasoning and finish with either a dash of vinegar or a handful of cheese.


Nunhead Mum of One said...

Happy Birthday Scrap! For breakfast this very morning I had tomatoes on toast with a dash of Lea and Perrins Worcester sauce. Yum!

Silvana said...

Tomatoes on toast! Yum!

Simon said...

Probably me being a bit thick, but what happens to the tomatoes here? I'm guessing I need to add them to the stock etc before whizzing up? Nice recipe though!

Silvana said...

Hi Simon

So sorry about the error - you are right, tomatoes are to be whizzed up with stock - recipe all fixed now. Will leave cooking sherry alone in future!

Anonymous said...

Belated birthday greetings to your little Scrap!

Silvana said...

Thanks Spymum!