Tomatoes are bursting with health-boosting properties, so up your health credentials in a jiffy with this roasted tomato soup recipe from Harriet Emily
Serves 2-3
Ingredients:
800g cherry tomatoes
1 onion
6 peeled garlic cloves
2tbsp olive oil
250ml water
Handful fresh basil
2tsp vegetable stock
1tbsp dried oregano
Salt and pepper, to taste
Method:
Preheat your oven to 200C/329F.
Firstly, peel and chop your onion roughly into quarters. Then, add them into a heat-proof dish with the tomatoes and garlic cloves. Drizzle with 2tbsp olive oil, and place into the oven to cook for 40 minutes.
When the vegetables have cooked, remove them from the oven and leave to cool for 5-10 minutes. After this, pour them from the dish and into a blender followed by the basil, oregano, vegetable stock and water. Blend until as smooth as you can get it.
Next, place a sieve on top of a medium saucepan. Pour a third of the soup from the blender, and onto the sieve. Then, using a spoon, press the mixture through the sieve. When the majority of the mixture has passed through, repeat with the next third and then the remaining liquid, until all of the soup has been used up, and all that remains in the sieve is a thick paste. Then, throw the paste away and place the soup in the pan onto a medium heat.
Add in some salt and pepper to taste, followed by ½ teaspoon of paprika. Stir together, and heat through for about 5-10 minutes until hot and the flavours have developed. Then, remove from the heat and serve.
