Roasted tomato soup

There’s nothing better than a homemade soup, all it needs is a crunchy french baguette

Ingredients:

  • 1kg / 2lb ripe tomatoes
  • 2 red peppers, deseeded and cut into quarters
  • 2 onions, peeled and cut into quarters
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 300ml / ½ pint hot vegetable stock
  • 1 tbsp red wine vinegar
  • 4 dashes worcester sauce
  • ½ tsp sugar
  • ½ tsp oregano
  • Salt and pepper

Method:

  1. Preheat the oven to 220ºc / 425ºf / Gas 7.
  2. On a large baking tray, place the tomatoes, peppers, onions and garlic.  Drizzle with olive oil and roast in the oven for 40mins until the vegetables are tender and charred.
  3. Pull away the tomato skins and discard.  Whizz the vegetable in batches in a food processor until smooth.  Pour back into the pan and add the stock, vinegar, worcester sauce and oregano and reheat.  Season with salt and pepper.
  4. Heat through and serve immediately with crusty bread.