Roasted Tomato Soup
Such a classic! This flavoursome soup is great if you are in the mood for a lazy lunch. You can bulk it out by serving it with lots of bread and crudités. Even the kids love it so it must be good!
Ingredients, serves 2
600 grams of large tomatoes
1 onion, sliced
4 cloves of garlic, peeled and sliced
2 tablespoons of balsamic vinegar
Half a teaspoon of salt or to taste
Preheat the oven to 220 degrees.
Bake the tomatoes whole, in a baking tray with a splash of oil and some salt and pepper for 30 minutes, or until soft.
In the meantime, fry up the onion and garlic until they start to brown.
When the tomatoes are cooked, place them in a blender with the onion and garlic and blend until smooth.
Pour the mixture into a pan, adding the balsamic vinegar and salt.
Heat and stir it through until it is piping hot.
Serve immediately. Optional extras include adding chopped basil leaves to the pan or frying a chilli with the onion.