There are few aromas as inviting as a pot of soup happily bubbling away on a wintry day.
From pea and ham, and potato and leek to minestrone, chowder and the myriad options in between, a hearty bowl of soup is a great budget-friendly way to feed the fam and stave off the ‘brr’ factor of these chilly months.
Kelly Barlow from More Food has whipped up this classic, simple, delicious, and simply delicious Roasted Tomato soup recipe for you to enjoy at home. Bon Apetit!
12 large tomatoes
6 cloves of garlic
1 bunch sage
1 bunch basil
2 tablespoons of capers
Salt and pepper to taste
- Put all the tomatoes in a baking dish, drizzle them with olive oil and sprinkle with sea salt.
- Tear up half of the sage bunch and sprinkle that around the tomatoes.
- Cut the ends off three of the garlic cloves and add them to the baking dish.
- Bake the tomatoes, sage and garlic for about one hour at 180 degrees or until the liquid from the tomatoes has started to fill the dish and the tomato skins are looking slightly scorched.
- When the tomatoes are roasted, take the garlic cloves out of the dish, squeeze the roasted garlic back into the dish and give them a bit of a mash.
- Slice the leek, finely dice the chilli and remaining garlic and roughly chop the sage. Sauté all of the chopped ingredients with some olive oil in a large pot, until leak has softened. Pour the entire contents of the baking dish into the pot and add the capers.
- Gently mash up the tomatoes as you are stirring and discard any large pieces of tomato skin as you come across them.
- Let the soup simmer for about ten minutes then season to taste. Chop up 2/3 of the bunch of basil and stir it through the soup until it softens.
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