Roasted vine tomato soup
Of all the tomato recipes that are around, tomato soup is one that it is so versatile: it can be served warm in the summer; to be enjoyed outside with a glass of white wine, in the winter it should be enjoyed piping hot with a hunk of bread and a dash of chilli, perhaps. Marcello Tully's tomato soup recipe is gloriously creamy but if you are after a truly healthy lunch you can reduce the cream if you prefer.
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Ingredients
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Imperial
- 12 vine tomatoes
- 2 onions, diced
- 20g of fresh thyme, chopped
- 20g of rosemary, chopped
- 8 tbsp of tomato purée
- 300ml of water
- 500g of double cream
- 25g of sugar
- 10g of salt
- 100ml of sunflower oil
Equipment
- Blender
Method
1
Place the whole tomatoes (with stalks attached) onto a baking tray with 3/4 of the oil and cook in a preheated oven set to 180°C/gas mark 4 for an hour
- 12 vine tomatoes
- 75ml of sunflower oil
2
Heat the remaining oil in a heavy based saucepan and gently fry the diced onions in the pan for 10 minutes without colouring
- 25ml of sunflower oil
- 2 onions
3
Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally
- 20g of fresh thyme
- 20g of rosemary
- 8 tbsp of tomato purée
4
Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour
- 300ml of water
5
After an hour, transfer the contents of the pan into a blender and blitz until smooth. Pass through a fine sieve to remove any pips or tomato skin
6
Return to a clean saucepan and bring to the boil, then add the cream, sugar and salt
- 50g of double cream
- 25g of sugar
- 10g of salt
7
Divide into 4 bowls, check the seasoning and serve immediately
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Roasted vine tomato soup
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© Great British Chefs 2019