Roasted Tomato Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 kg ripe tomato, quartered
• 250 g red onions, cut into thick wedges
• 4 garlic cloves
• 3 fresh rosemary sprigs
• 2 red peppers, quartered and deseeded
• 4 tablespoons olive oil
• 300 ml hot vegetable stock
• 1 tablespoon red vinegar
• 2 dashes tabasco sauce
• 4 dashes worcestershire sauce
• 3 sprigs fresh parsley

Recipe

• 1 1. preheat the oven to 220°c/fan 200°c/gas 7. put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
• 2 2. put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
• 3 3. tip into a large pan, then add the stock, vinegar, tabasco and worcestershire sauce. stir and heat gently. divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. serve with slices of french bread.