The Best Tomato Soup You'll Ever Eat
Now I know what you're thinking... That's a pretty big claim. But you have to trust me on this one - this soup is a game changer. Tomato soup can seem pretty boring and most people will just crack open a can when they can't be bothered to cook. This recipe, however, elevates tommy soup to a whole new level!
It has sweet notes of red pepper and sweet potato, perfectly contrasted with the bitterness of tomato and the zing of balsamic vinegar, all rounded off with a warming hit of garlic and a fragrant hint of thyme. Plus soup is definitely one of the easiest things to make as everything is just cooked and then blitzed - anyone can do it, even you!
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World's Best Tomato Soup
Makes 2 bowls - feel free to double or even triple the recipe!
175g cherry tomatoes
1/2 bulb of garlic, skin on and split into cloves
1tsp dried thyme
1 tbsp balsamic vinegar
2 tbsp olive oil
1/2 large onion, finely sliced
1 red pepper, diced
1 sweet potato, diced
1 tsp tomato puree
3/4 litre of vegetable stock
salt and pepper, to taste
Preheat the oven to 200C/180C fan/gas mark 6. Lay the tomatoes in a roasting tin and place the garlic cloves in with them. Drizzle with the balsamic vinegar and 1 tablespoon of olive oil. Sprinkle over the thyme and season with sea salt and ground black pepper.
Place in the oven and roast for 30 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside and the garlic is soft and mushy. Remove from the oven and set aside while you prepare the base of the soup.
Meanwhile, place a large cooking pot over a high heat and add the remaining 1 tablespoon of olive oil. Add the onion, red pepper and sweet potato and fry for 1 minute, stirring every now and then. Reduce the heat to medium and cook for 6 minutes until tender. Add the tomato purée and stock and bring to a steady simmer.
Squeeze the cloves from the roasted garlic bulb and add them to the soup, along with the roasted tomatoes and their juices. Simmer for 25 minutes until the sweet potato is completely tender. Season to taste with sea salt and ground black pepper. Using a hand blender or in a food processor, blitz the soup until completely smooth.
Serve the soup warm in deep bowls with some crusty bread and a little drizzle extra-virgin olive oil on the top or some grated cheese.
It has sweet notes of red pepper and sweet potato, perfectly contrasted with the bitterness of tomato and the zing of balsamic vinegar, all rounded off with a warming hit of garlic and a fragrant hint of thyme. Plus soup is definitely one of the easiest things to make as everything is just cooked and then blitzed - anyone can do it, even you!
.JPG)
World's Best Tomato Soup
Makes 2 bowls - feel free to double or even triple the recipe!
175g cherry tomatoes
1/2 bulb of garlic, skin on and split into cloves
1tsp dried thyme
1 tbsp balsamic vinegar
2 tbsp olive oil
1/2 large onion, finely sliced
1 red pepper, diced
1 sweet potato, diced
1 tsp tomato puree
3/4 litre of vegetable stock
salt and pepper, to taste
Preheat the oven to 200C/180C fan/gas mark 6. Lay the tomatoes in a roasting tin and place the garlic cloves in with them. Drizzle with the balsamic vinegar and 1 tablespoon of olive oil. Sprinkle over the thyme and season with sea salt and ground black pepper.
Place in the oven and roast for 30 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside and the garlic is soft and mushy. Remove from the oven and set aside while you prepare the base of the soup.
Meanwhile, place a large cooking pot over a high heat and add the remaining 1 tablespoon of olive oil. Add the onion, red pepper and sweet potato and fry for 1 minute, stirring every now and then. Reduce the heat to medium and cook for 6 minutes until tender. Add the tomato purée and stock and bring to a steady simmer.
Squeeze the cloves from the roasted garlic bulb and add them to the soup, along with the roasted tomatoes and their juices. Simmer for 25 minutes until the sweet potato is completely tender. Season to taste with sea salt and ground black pepper. Using a hand blender or in a food processor, blitz the soup until completely smooth.
Serve the soup warm in deep bowls with some crusty bread and a little drizzle extra-virgin olive oil on the top or some grated cheese.
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