Roasted vine tomato soup

2 hours


  • 12 vine tomatoes
  • 2 onions, diced
  • 20g of fresh thyme, chopped
  • 20g of rosemary, chopped
  • 8 tbsp of tomato purée
  • 600ml of water
  • 50g of double cream
  • 25g of sugar
  • 10g of salt
  • 100ml of sunflower oil


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
  • 12 vine tomatoes
  • 75ml of sunflower oil
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
Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally
  • 20g of fresh thyme
  • 20g of rosemary
  • 8 tbsp of tomato purée
Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour
  • 600ml of water
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
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
Divide into 2 bowls, check the seasoning and serve immediately