Roasted tomato soup

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August 18, 2014 by dgarnett2013

Roasted tomato soup: Angela Hartnett’s Cucina


Serves 4 – 6

  • 1.5kg overripe tomatoes
  • 200g sun dried tomatoes
  • 50g smoked tomatoes
  • 1 celery stick, cut into 6
  • 1 head of garlic, split in half horizontally
  • 5 sprigs of fresh thyme
  • 1 bunch of fresh basil stalks
  • 1 bunch of fresh parsley stalks
  • 100ml olive oil
  • 400- 500 ml vegetable stock
  • salt and pepper


To serve: 

  • 12 cherry tomatoes, halved
  • handful of fresh basil leaves, roughly torn
  • olive oil for drizzling

Preheat the oven to 200℃. Place a large roasting tin in the oven.

In a large bowl mix all the tomatoes together with the celery, garlic, thyme and herb stalks. Season with a good sprinkling of salt.

When the baking tin begins to smoke, add the olive oil. Then add the tomato mixture and roast in the oven for 20 – 30 mins, or until the tomatoes begin to blister. Make sure you stir occasionally to prevent anything burning.

Transfer the mixture to a large bowl, cover with cling film and leave to marinate for an hour.

Add enough veg stock to cover, then blitz the whole lot in a blender or food processor.

If the soup seems too thick, add a little more stock.

Transfer the soup to a pan, season to taste and warm through gently.

Prepare the garnish by combining the cherry tomatoes and basil with a drizzle of olive oil and a little salt.

Pour the soup into individual bowls, top each one with some garnish and add a final drizzle of olive oil.

Summer fun.

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