Creamy Roasted Tomato Soup
Creamy homemade tomato soup packed full of flavour!
Servings 4
Calories 177kcal
Ingredients
- 1.5 kg Tomatoes
- 1 ½ tbsp Vegetable oil
- 1 White onion medium sized
- 2 Celery sticks
- 4-5 Garlic cloves I like a lot of garlic, feel free to use less (or more!)
- 10 Fresh basil leaves
- 3 sprigs Fresh thyme
- 1 tbsp Balsamic glaze
- 2 tbsp Tomato puree
- 1 tsp Sugar granulated or caster/superfine
- 35 ml Double cream or a dairy free cream
- 75 ml Water
- 1 Vegetable stock cube I used Oxo
- ½ tsp Salt
Instructions
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7
- Cut the tomatoes into quarters and toss them in 1 tbsp of the vegetable oil
- Spread them out into a roasting tray, or a baking tray with a lip, and roast for 25 minutes
- Meanwhile, put a large soup pot on a low heat and add the remaining vegetable oil. Finely chop the onion, celery and garlic and add to the pot, cook until soft, around 5-10 minutes
- Remove the tomatoes from the oven and add them, including all liquid they've released, to the pot
- Add all of the other ingredients and simmer the mixture for 10-15 minutes
- Use a hand blender to blend the soup until smooth. Or transfer to a food processor and blend until smooth (check if you can add hot liquids to your food processor first as you may need to let the soup cool a little first)
- Serve immediately, or allow to cool and store in the fridge in an airtight container for 2-3 days, or in the freezer for up to 3 months
Nutrition
Calories: 177kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 493mg | Potassium: 996mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3392IU | Vitamin C: 57mg | Calcium: 63mg | Iron: 1mg