Roasting tin creamy tomato & veg soup

Name: Roasting tin creamy tomato & veg soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 red onion cut into wedges; 2 red peppers deseeded and quartered; 1 carrot peeled and thinly sliced; 2 celery sticks roughly chopped; 1 tsp chilli flakes (optional); ½ small bunch fresh thyme tied together; 2 tbsp olive oil plus extra to serve; 2 garlic cloves peeled and roughly chopped; 2 x 400g cans tomatoes; 2 tsp caster sugar; 500ml vegetable stock; 400ml whole milk; 50ml double cream or mascarpone; 1 small bunch of basil

Esther Clark

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.5 out of 5.39 ratingsRate

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Cheer up the darkest winter day by making this easy soup for a tasty midweek lunch or supper. It's also a great way to use up tomatoes

Easily doubled

Easily halved

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 red onion

cut into wedges
2 red peppers

deseeded and quartered
1 carrot

peeled and thinly sliced
2 celery sticks

roughly chopped
1 tsp chilli flakes

(optional)
½ small bunch fresh thyme

tied together
2 tbsp olive oil

plus extra to serve
2 garlic cloves

peeled and roughly chopped
2 x 400g cans tomatoes
2 tsp caster sugar
500ml vegetable stock
400ml whole milk
50ml double cream

or mascarpone
1 small bunch of basil

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Nutrition: per serving

kcal288
fat17g
saturates7g
carbs23g
sugars21g
fibre6g
protein8g
salt0.49g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.
step 2

Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.
step 3

Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter.

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A star rating of 4.5 out of 5.39 ratings

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