Starters
International
InternationalCreamy Tomato Soup
A velvety bowl of tomato soup served three ways. The basic leans on a good tin, the better roasts fresh tomatoes for depth, and the ultimate slow-roasts vine tomatoes with cream and basil oil.
Vegetarian
Gluten-free
Nut-free
Better version
Roasted fresh tomatoes and red pepper for a sweeter, deeper flavour.
Per serving£1.30
Total cost£5.20
Time55 min
Ingredients for 4
- 700 g ripe vine tomatoes , halved
- 1 red pepper , quartered
- 1 red onion , wedges
- 3 cloves garlic , skin on
- 2 tbsp olive oil
- 1 tbsp tomato puree
- 400 ml vegetable stock
- 80 ml double cream
- 1 handful fresh basil
- salt and pepper , to taste
Method
- Heat the oven to 200C. Toss the tomatoes, pepper, onion and garlic with the olive oil and season.
- Roast for 30 minutes until soft and lightly charred at the edges.
- Squeeze the garlic from its skins and scrape everything into a saucepan with the tomato puree and stock.
- Simmer for 5 minutes, then blitz smooth with the basil.
- Stir through the cream, adjust the seasoning and serve.
Equipment
- roasting tray
- saucepan
- stick blender
The three ways, side by side
Budget
Tinned tomatoes blitzed with onion and a swirl of cream.
Better
Roasted fresh tomatoes and red pepper for a sweeter, deeper flavour.
Ultimate
Slow-roasted San Marzano tomatoes finished with crme frache and basil oil.
