Ready in 1 hour
Slow roasting gives the tomatoes a wonderful depth of flavour and softens the taste of the garlic. A textured soup that is very easy to make.
"Very easy soup to make lovely texture and colour. Extremely tasty. Had friends over lunch and made this they all wanted the recipe. I just added a swirl of cream some fresh basil on top. Beautiful. "- jodowdall
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Preheat the oven to 170F/325?C/Gas Mark 3.
Arrange the tomatoes, cut side facing up, in a roasting tin, then place the red pepper, onion and garlic cloves around the tomatoes. Drizzle with olive oil and balsamic vinegar and season well with salt and pepper.
Sprinkle the sugar over the top and roast for 1 hour. The tomatoes should have dried out a little and the pepper and onion should be soft.
Peel the roasted garlic, then blend everything with the stock and basil. (Add the stock a little at a time until your preferred consistency is reached).
Either serve immediately (seasoning to taste) or allow to cool and refrigerate.
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jodowdall 1 year agoVery easy soup to make lovely texture and colour. Extremely tasty. Had friends over lunch and made this they all wanted the recipe. I just added a swirl of cream some fresh basil on top. Beautiful.
cynlor 2 years agoi really enjoyed the texture of this soup. i added a little cream at the end, but not enough to change the color. Thanks for posting.
Melsargent 2 years agoI made this soup without the balsamic vinegar as I had none in but it was still very nice. One I will make again and again
Wedgeheed 2 years agoAbsolutely lovely 8-) simple to make, easy instructions, only problem now I'm full 8-) had toasted ciabatta on the side, I'm about to burst 8-)
Chartelle 2 years agoExcellent taste, perfect on this cold day. Very robust. I will use slightly less basil next time as it dominates the flavor. I am looking forward to making it again.