Roasted Tomato Soup
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Serves: 4-6
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Oven Temperature: 180ºC, Gas mark 4-5
What
1kg fresh tomatoes, cut in half
1 red pepper, deseeded and cut into thick strips
1 red onion, peeled and cut into wedges
3 cloves of garlic, peeled and left whole
2 tablespoons granular Canderel
Salt & pepper
½ litre chicken or vegetable stock
Handful of fresh basil
How
In a large roasting tin place the tomatoes, red pepper, red onion and garlic. Sprinkle over the Canderel, season and roast in a preheated oven
for 30-40 minutes until softened and slightly golden around the edges.
Allow to cool slightly then add to blender with the stock and basil and blitz until smooth. Pass through a sieve to remove the tomato skins.
Adjust the seasoning to your personal taste and then heat gently before serving.
Try serving with a drizzle of basil oil and some fresh basil leaves to garnish – or fry some sliced pancetta until golden and crispy and sprinkle over as a garnish.