Tomato Soup

INGREDIENTS:

  • 6 plum tomatoes, quartered
  • 1 large red pepper, deseeded & sliced in strips
  • 1 red onion, quartered
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 2 tbsp balsamic vinegar (or Worcestershire sauce)
  • 2 bay leaves
  • 1 tsp oregano
  • 2 cups stock (veg or chicken)
  • freshly ground black pepper

METHOD:

  1. Pre heat oven to 400, gas mark 6. Arrange the veg on a baking sheet, sprinkle minced garlic and balsamic vinegar over the veg.
  2. Cook the veg in the oven for 30-35 minutes till slightly charred.
  3. In a large pan, heat the oil and tomato paste over a medium heat for 3-4 minutes, add oregano and roasted veg, stock, bay leaves and pepper, bring to a boil. Cover and reduce to a simmer for 35 minutes.
  4. Let stand for 3-4 minutes, remove bay leaves before blending with a hand-blender till smooth.
  5. Serve with warm bread.

SERVES: 4 – 6