Roasted Vine Tomato Soup

Serves 4

One Ingredient 013
1kg plum tomatoes halved
1 onion chopped
2 cloves garlic crushed
2 sprigs thyme
200g basil
2 litres tomato juice
40 ml worcester sauce
50g brown sugar
50ml balsamic
500ml chicken stock


Set the oven to 200deg, put a large roasting tray in the oven and allow to get piping hot. Then once the tray is hot add oil, tomatoes, onion, garlic and thyme. Allow to roast until the skins turn black and the tomatoes are a pulp. In a pot reduce the tomato juice by half, then add the roasted tomatoes, brown sugar, worcester sauce and chicken stock. Allow to simmer for 15 mins then add the basil. In a food processor blend the soup until smooth. Season the soup with salt and pepper and add the balsamic.


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