Over the weekend I managed to get a big bag of tomatoes that had been reduced at the supermarket so I made a lovely roast tomato soup that couldn’t be easier! Ingredients: 1kg halved tomatoes, one chopped white onion, 4 garlic cloves, 1/2 tablespoon balsamic vinegar, 3 tablespoons of olive oil or Fry Light, salt and black pepper, 1 pint vegetable stock.
Method: Put all ingredients except for the stock into a roasting dish and roast in the oven until everything is soft and easy to mash. Blend with the vegetable stock until smooth. I liked the taste but it was a little tart from the vinegar, so if you prefer a sweeter tomato soup, add a little sugar or a squirt of tomato ketchup to make the soup more mild. I hope you try this recipe out, which is great for lunch on a chilly day!
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