Recipes
Classic Tomato Soup
Ingredients
30 ml (2 tbsp) olive oil
900 g (2 lbs) British Classic Tomatoes, halved
1 small potato, peeled and sliced
300 ml (½ pint) water
5 ml (1 tsp) sugar
900 g (2 lbs) British Classic Tomatoes, halved
1 small potato, peeled and sliced
300 ml (½ pint) water
5 ml (1 tsp) sugar
- Lightly oil a roasting tin. Arrange the tomatoes, cut side uppermost in the roasting tin. Add the garlic cloves. Season and drizzle over the remaining oil. Roast in the oven 190°C (375°F/Gas mark 5) for 30 minutes.
- Boil the potato in water until tender. Do not drain the water.
- Skin the tomatoes and the garlic and put the tomato pulp and garlic into a food processor or blender with the cooked potato and potato stock and blend until smooth.
- Transfer to a saucepan. Add a little extra vegetable stock or water if the soup is too thick. Stir in the sugar.
