Roasted Tomato soup

This is a delicious winter warmer.  It's very versatile- I adjust quantities according to how many tomatoes need using up- this recipe does a double batch so you can freeze half for another meal.

I also love using this as a base for a vege packed soup.  Once I've blended the base I throw in a couple of diced zucchini, several handfuls of baby spinach, a drained and rinsed tin of cannellini beans, sometimes even cooked pasta.  

  • 6 large tomatoes oxheart, 'kumatos', romas are all great
  • 3 punnets of cherry tomatoes
  • 3 carrots finely sliced
  • 1 large Spanish onion
  • 2-3 tbs of olive oil
  • Generous pinch of salt
  • 2 tbs balsamic vinegar
  • 1 fresh chopped chilli optional
  • 2 tins diced tomatoes or passata if preferred
  • 3 cups water or vegetable stock
  • 3 pieces spelt sourdough bread, crusts cut off
  • 1 large handful of fresh basil to serve
  1. Pre-heat oven to 200 degrees fan forced
  2. Combine tomatoes, carrots, onion, oil, and salt in a baking dish
  3. Cook until tomatoes collapsed- around 25-30 minutes
  4. Remove from oven and place in a saucepan with remaining ingredients (not basil)
  5. Season to taste with salt and pepper
  6. Simmer for 10-15 minutes then remove from heat
  7. Blend well with a stick mixer
  8. If adding additional vegetables, beans or pasta do that now and return to heat until all warmed through
  9. Otherwise, stir through basil leaves and serve.