Michael and Rachel's

Recipe Book

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Roasted Tomato Soup

Updated: 02 May 2016

Ingredients

  • 450g plum tomatoes, halved lengthways
  • 1 red pepper, quartered lengthways
  • 2 garlic cloves
  • 1 large red onion, cut into chunks (about 6)
  • Olive oil
  • 1.2 litres vegetable stock made with 2 veg stock cubes
  • Pinch sugar
  • 90g pasta
  • Salt and black pepper
  • Basil leaves, chopped

Method

  1. Preheat the oven to 200c. Spread out the tomatoes, red pepper, onion and garlic. Drizzle with olive oil and roast for 40 minutes. Stir / turn everything after about 20 minutes or so.
  2. Boil the kettle and mix up the vegetable stock.
  3. Puree the vegetables in the blender with a little of the stock so it doesn't get too thick.
  4. Pour the rest of the stock into a saucepan then use a strainer to sieve the vegetables into the stock.
  5. Add salt, pepper, a pinch of sugar, and plenty of chopped basil. Bring to the boil and add the pasta. Boil for as long as the pasta takes to cook (approx. 10 minutes).