The Most Incredible Tomato Soup. Ever.
If you grew up in the UK, no doubt you will immediately think 'Heinz' when someone says tomato soup. You couldn't be further from the truth.This is an incredibly rich, fulfilling soup, which easily holds its own as a main course.
Equipment
- oven tray
- food processor
Ingredients
- 2.5 kg large juicy tomatoes such as roma, beef etc
- 1 punnet cherry tomatoes
- 500ml tomato juice or passata
- 1 red onion cut into wedges
- 1 cup fresh parsley leaves
- ½ cup fresh basil leaves
- 2 tbsp fresh oregano
- 4 garlic cloves peeled
- 1 tsp chilli flakes or 1/2 fresh chilli
- 150 ml white wine
- 100 ml olive oil
- 2 tbsp honey
- 1 ½ tbsp red wine vinegar
- 1 tsp sea salt
- ½ tsp freshly crushed black pepper
Instructions
- Pre heat oven to 150
- Place everything except the seasonings into an oven tray.
- Bake for two hours, or until the tomatoes are soft.
- When the tomatoes have cooled, remove as much skin as possible.
- Blend the mixture in a food processor to a consistency you like - I don't like chunky soups so prefer to blend until it is a smooth-ish consistency.
- Add the seasonings.
Notes
This soup freezes really well, so I tend to separate it up into smaller portions and pop them in the freezer. Just take it out of the freezer and put it in the bottom of the fridge the day before you plan to eat it.
It pairs well with some fresh, rustic bread.