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Roasted vine tomato soup

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Ingredients

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Method

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1
Place the whole tomatoes (with stalks attached) onto a baking tray with 3/4 of the oil and cook in a preheated oven set to 180°C/gas mark 4 for an hour
2
Heat the remaining oil in a heavy based saucepan and gently fry the diced onions in the pan for 10 minutes without colouring
  • 25ml of sunflower oil
  • 2 onions
3
Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally
4
Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour
  • 300ml of water
5
After an hour, transfer the contents of the pan into a blender and blitz until smooth. Pass through a fine sieve to remove any pips or tomato skin
6
Return to a clean saucepan and bring to the boil, then add the cream, sugar and salt
  • 50g of double cream
  • 25g of sugar
  • 10g of salt
7
Divide into 4 bowls, check the seasoning and serve immediately
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Roasted vine tomato soup

 
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