Roasted Tomato Soup

Roasted tomato soup served with grilled cheese! The best cosy autumnal recipe and one of the easiest meals to make 🥣🍂🫶

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a large oven safe dish, add quartered tomatoes, cherry tomatoes, halved onions and red pepper and one chilli (optional).

Step 2

Chop the top of a bulb of garlic so the cloves are visible and add to the dish.

Step 3

Drizzle with olive oil and add salt, pepper, chilli flakes (optional) and some rosemary stems).

Step 4

Bake at 200C for 50-60 minutes.

Step 5

Once roasted, add the veg to a large pot or a blender. Squeeze out the garlic once cooled (if slightly tough, microwave garlic for 30 seconds to a minute - be careful not to burn when squeezing out), add basil leaves, and break the rosemary off the stem.

Step 6

Add vegetable stock (I use a veg stock cube dissolved in boiling water) and cream. Then blend until smooth (in the blender or using a hand blender in a pot). Add more or less cream/stock depending on your desired consistency.

Step 7

Serve with an extra dash of cream and a sprinkle of salt and pepper.

Step 8

For the grilled cheese, butter both sides of two slices of sourdough bread. Add cheeses of your choice and cook in a pan until golden on both sides and the cheese has melted. I recommend pressing the sandwiches down slightly with a smaller lid, plate or spatula as they’re cooking. Enjoy! :)