← Back to menu

Soup

Roasted Tomato Soup

Slow-roasted tomatoes blended into a velvety soup, swirled with herb oil and served beside warm crusty bread.

Allergens

  • Gluten (bread)
  • Possible dairy if finished with cream

Recipe

Ingredients

  • 1 kg ripe tomatoes, halved
  • 1 onion, sliced
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 500 ml vegetable stock
  • Fresh basil
  • Herb oil, for finishing
  • Crusty bread, to serve

Method

  1. Roast tomatoes, onion, and garlic with olive oil at 200°C / 400°F until soft and browned.
  2. Transfer to a pot with stock; simmer 10 minutes.
  3. Blend until silky, then season with salt and torn basil.
  4. Ladle into bowls, drizzle herb oil, and serve with warm bread.