Tomato Soup

Written By Niamh O'Sullivan

Ingredients

  • 1kg of tomatoes

  • 2 red peppers

  • 1 head of garlic

  • 2 onions

  • 1 tbsp tomato purée

  • 400ml veggie stock

  • Glug of cream

  • Basil

  • Rosemary

  • Salt, pepper, oregano

  • Balsamic vinegar & olive oil

Instructions

1. Season the tomatoes, pepper & garlic with olive oil, a glug of balsamic vinegar, salt & pepper & roast @ 180c for 40 mins with some sprigs of rosemary.

2. Soften the onion in a little oil with the seasonings & a glug of balsamic vinegar.
3. Mix in the tomato purée.
4. Add in the roasted veg, cream, stock & basil
5. Bring to a low simmer & blend
6. Serve & enjoy!

Niamh O'Sullivan
Previous

Chicken & Veg Stew
Next

Potato & Leek Soup