Roasted tomato soup (TM)

This recipe has been adapted for the Thermomix from a Come Dine With Me recipe. The orginal is quite chunky but here I have made it into a smooth, thick soup. I have also tweaked around a bit with the ingredients.

See Variations below for the conventional method of making this.

See your street as it was 11 years ago! ...

• 1kg ripe tomatoes, quartered
• 360g onions, cut into thick wedges
• Garlic, to taste
• 2 red peppers, quartered and deseeded
• 100ml olive oil
• Salt
• 4 chillies, seeds left in (optional)
• 300ml water
• 4 teaspoons vegetable bouillon powder
• 2 tablespoons sherry vinegar
• 4 dashes of Worcestershire sauce
• Seasoning
• Few sprigs fresh parsley

Mise en place

• Preheat the oven to 220°C/fan 200°C/gas 7

Method

1. Put the tomatoes, onions, garlic, and peppers into a large roasting tin.
2. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
3. Put the roasted vegetables in the TM with the chillies, stock, sherry vinegar, and Worcestershire sauce.
4. Blend for 40-50 seconds / Speed 10, until smooth.
5. Reheat 100° / 4 minutes / Speed 2.
6. Check seasoning, serve, garnished with the parsley.

Serving suggestions

Serve as a light lunch with bread, cheese and fruit

Variations

To make this conventionally roast the vegetables as instructed, blend in a food processor or liquidiser with the remaining ingredients and reheat in a saucepan.

Chef's notes

This recipe may not need additional seasoning, so taste before you add any salt or pepper at the end. This also make a good cold soup.

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