Slow Roasted Tomato and Garlic Soup

Introduce

Chef :

Sonia

Slow Roasted Tomato and Garlic Soup

Slowly roasting tomatoes in olive oil not only gives a deep, sweet flavour to this soup, it also maximises the potential of the anti-cancer compound lycopene which is present in the tomatoes. So it's good for you, and it tastes really delicious! My first entry for our new #soupcontest

Ingredient

1 kg

ripe tomatoes

small red onion

2 tbsp

olive oil

3 cloves

garlic

200 mls

vegetables stock

Cooking instructions

* Step 1

Preheat the oven to 170 °C.

* Step 2

Halve the tomatoes and arrange them in a deep sided roasting tin or tray. It doesn’t matter if the tomatoes are tightly packed into the tray.

* Step 3

Peel and dice the red onion and scatter this over the tomatoes.

* Step 4

Drizzle the tomatoes with olive oil and season heavily with freshly ground black pepper and rock salt.

* Step 5

Roast the tomatoes in the oven for 1 ½ hours. Stir the tomatoes every half an hour.

* Step 6

After an hour in the oven, crush your garlic cloves and add them to the tomatoes, stirring well.

* Step 7

Remove the tomatoes from the oven and allow the tray to cool, don’t discard the juices that have seeped out of the tomatoes.

* Step 8

Add the tomatoes and all of the juices from the baking tray to a blender. Add the vegetable stock and blend on high until smooth. Add additional seasoning if necessary.

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