Roasted Tomato And Garlic Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs ripe tomatoes
• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 3 garlic cloves, roughly chopped
• 6 cups vegetable stock
• salt and pepper
• pesto sauce, to serve

Recipe

• 1 cut the tomatoes in half and arrange them, cut side down in a roasting tin. roast in a preheated oven at 425f for 15 mins or until the skins are charred.
• 2 remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. chop the flesh roughly, retaining the juice.
• 3 heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.
• 4 add the stock and tomato flesh and juices and bring to a boil.
• 5 lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
• 6 serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.