Roasting tin creamy tomato & veg soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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.
