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Roasting tin creamy tomato & veg soup in two bowls with crusty rolls on the side

Roasting tin creamy tomato & veg soup

A star rating of 4.5 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cheer up the darkest winter day by making this easy soup for a tasty midweek lunch or supper. It's also a great way to use up tomatoes

  • Easily doubled
  • Easily halved
  • Freezable
  • Vegetarian
Nutrition:
NutrientUnit
kcal288
fat17g
saturates7g
carbs23g
sugars21g
fibre6g
protein8g
salt0.49g
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Ingredients

  • 1 red onion, cut into wedges
  • 2 red peppers, deseeded and quartered
  • 1 carrot, peeled and thinly sliced
  • 2 celery sticks, roughly chopped
  • 1 tsp chilli flakes (optional)
  • ½ small bunch fresh thyme, tied together
  • 2 tbsp olive oil, plus extra to serve
  • 2 garlic cloves, peeled and roughly chopped
  • 2 x 400g cans tomatoes
  • 2 tsp caster sugar
  • 500ml vegetable stock
  • 400ml whole milk
  • 50ml double cream, or mascarpone
  • 1 small bunch of basil

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.

  • STEP 2

    Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.

  • STEP 3

    Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter.

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Overall rating

A star rating of 4.5 out of 5.8 ratings
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