Roast Tomato & Garlic Soup

Serves	4
Prep time	5 minutes
Cook time	50 minutes
Total time	55 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish, Snack, Soup, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

An intensely rich and satisfying soup with attitude that is only 70 calories a bowl, this soup makes full use of a glut of tomatoes and the quantity can be increased for more people.

Ingredients

500g (1lb 2ozs) ripe tomatoes, quartered
salt & black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Balsamic vinegar
600ml (1 pint) hot vegetable stock
low-fat cooking spray
1 red pepper, de-seeded & quartered
1 bulb garlic, divided into cloves, peeled
2 red onions, peeled & cut into wedges
fresh basil to garnish

Note

An intensely rich and satisfying soup with attitude that is only 70 calories a bowl, this soup makes full use of a glut of tomatoes and the quantity can be increased for more people.

Directions

Step 1	Preheat oven to 220C/400F/Gas Mark 7 and put the tomatoes, onions, garlic and red pepper into a large roasting tin; season with salt and pepper and spray over some low-fat spray. Roast for 45 minutes until the vegetables begin to char at the edges and they are soft.
Step 2	Remove the vegetables from the oven and allow to cool for a few minutes. then purée all the vegetables in a food processor with the stock, vinegar and Worcester sauce.
Step 3	Tip the purée into a saucepan and heat through for 3 to 5 minutes before serving with fresh basil leaves scattered over the soup.
Step 4	This soup is also wonderful chilled, cook as above and allow to go cold, if there is no room in the fridge, serve cold with a few ice cubes in the soup, and the basil leaves as before.