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Roasting tin creamy tomato & veg soup
Serves 4
Easy
Prep:
Cook:
Cheer up the darkest winter day by making this easy soup for a tasty midweek lunch or supper. It's also a great way to use up tomatoes
Skip to ingredients
- 1 red onioncut into wedges
- 2 red peppersdeseeded and quartered
- 1 carrotpeeled and thinly sliced
- 2 celery sticksroughly chopped
- 1 tsp chilli flakes(optional)
- ½ small bunch fresh thymetied together
- 2 tbsp olive oilplus extra to serve
- 2 garlic clovespeeled and roughly chopped
- 2 x 400g cans tomatoes
- 2 tsp caster sugar
- 500ml vegetable stock
- 400ml whole milk
- 50ml double creamor mascarpone
- 1 small bunch of basil
Nutrition: per serving
- kcal288
- fat17g
- saturates7g
- carbs23g
- sugars21g
- fibre6g
- protein8g
- salt0.49g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.
step 2
Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.
step 3
Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter.
