Naturally delicious real food.

Oven roasted tomato and garlic soup

If you haven’t got enough of your own do try to use locally grown tomatoes which have so much more flavour. Although, we are now in November Newbourne farm , a lovely local nursery is still selling tomatoes of every colour and size each Saturday in Woodbridge as well as from their great farm shop – am sure you will have a similar farm shop/farmers market near to you.

Roasting the tomatoes with a little red pepper and garlic creates a superb depth and sweetness to this soup – delicious drizzled with balsamic vinegar or chips made from slow- roasted kale – recipe to follow!

Amazingly beautiful book with photographs taken on Amy’s Farm where she grows 600 varieties-Inspiring! -The Heirloom Tomato by Amy Goldman

Oven roasted tomato and garlic soup

Serves 6

  • 1 kg tomatoes – quartered
  • 3 cloves garlic unpeeled
  • 3 tbsp olive oil
  • 1/2 red pepper chopped
  • 1 red onion roughly chopped
  • 1/2 litre vegetable stock
  • 50g basil
  • 1 tbs balsamic vinegar
  • salt and pepper to taste

Place the tomatoes, garlic unpeeled, olive oil, red pepper and onion in a baking tray, mix so coated with olive oil and roast at 180ºc  for 30/40minutes, until soft. Press the garlic between your fingers to remove the outer skin, add the soft pulp back to mixture. Liquidize with the vegetable stock and basil, add more stock if the soup appears too thick. Season and serve with a drizzle of balsamic vinegar.

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3 comments on “Oven roasted tomato and garlic soup

Daisy

11 Feb 2013

Have made all of your yummy soups now…more recipes please!!

Reply

    sallyball

    11 Feb 2013

    Thank you, that’s good news! More on the way – whats your favourite vegetable?

    Reply

      Daisy

      11 Feb 2013

      Hmm…probably parsnip or beetroot?

      Reply

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.