I really like this soup. When you think about that statement, take into consideration the fact that I don’t like tomatoes. How nice would it be to someone who does like tomatoes? Very, I imagine.
This takes time, but not effort. It makes enough for four large portions and refrigerates well so it’s perfect to make on a Sunday, nipping into the kitchen during ad breaks, and then take to lunch for work.
It’s basically a huge tray of vegetables.
- 850g tomatoes
- 3 courgettes
- 4 garlic cloves
- 1 red onions
- A tablespoon of dried oregano
- Fresh basil
- Balsamic vinegar
- Vegetable stock
- Preheat the oven to 220C. Quarter the tomatoes and chop the courgettes into chunky slices. Half the red onion and cut it edges into wedges. Put all the vegetables in a large roasting tray
- Peel the garlic cloves and nestle them inbetween the vegetables. Spray with drizzle/spray with oil and sprinkle over the oregano, some salt and some pepper. Mix well to evenly cover the vegetables
- Roast for an hour, tossing every fifteen minutes
- Put the vegetables in a food processor, and add a torn up handful of basil. Blend until you get a smooth consistency. Add a splash of balsamic vinegar and some of the stock. Keep blending and adding stock until you get the consistency you desire
- Serve with a little more basil on top
- I like to stir through some 0% Greek Yogurt or creme fraiche just before serving