Roast Tomato and Garlic Soup Recipe

Roast Tomato Soup Recipe

850g of fresh tomatoes

 1 bulb of garlic

1 tbsp of balsamic vinegar

Salt and pepper

One stalk of celery

One small onion

One small carrot

1 tbsp of olive oil

750 mls of chicken stock

Tomato puree

Slice tomatoes in quarter chucks and season with salt and pepper and place in a oven roasting tray, set oven to 200c/180c fan/gas mark 6, set oven timer for 40 minutes. Roast until garlic is soft and tender and tomatoes are caramelised and soft and sweet.

Pour olive oil into a frying pan, dice carrot and celery and onion and add to olive oil in the frying pan with some salt and pepper. Cook until tender. Add in roasted tomatoes and garlic from oven dish and chicken stock and cook for 30 minutes on a medium heat. Pour into a food processor and blitz until smooth.

Serve with soup bowls with fresh brown whole wheat brown bread and watercress.

This is a great low calorie soup and can help you lose weight.

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