The Winter Warmers – Three Perfect Soup Recipes (Part 2) - Roast Tomato Soup With Salsa Picante

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Roast Tomato Soup With Salsa Picante

Roast Tomato Soup With Salsa Picante

Roast Tomato Soup With Salsa Picante

·         Serves 4

·         Ready in 1hr

Ingredient

·         12 vine-ripened or gorgeous plum tomatoes, halved

·         1 red onion, cut into 6 wedges

1 red onion, cut into 6 wedges

1 red onion, cut into 6 wedges

·         2 shallots, halved

·         3 garlic cloves, unpeeled good glug of olive oil

·         1 tbsp chopped rosemary

·         1 tbsp chopped thyme leaves

·         500ml hot vegan vegetable stock salt and pepper

For the salsa

·         1/2pepper (red or green), cut into small dice

·         1 spring onion, halved lengthways then thinly sliced

·         1 garlic clove, minced a thumb of cucumber, deseeded and cut into tiny dice

·         1/2 chilli, deseeded and finely chopped

·         1/2tbsp sherry vinegar or red wine vinegar splosh of extra virgin olive oil salt and pepper

Recipe

1.    Preheat the oven to 190C/375F/Gas 5.Put the tomatoes in a roasting tray with the red onion, shallots and garlic cloves. Do a bit of fairly liberal free-pouring with the olive oil (but not so it’s swimming – about three tablespoons) and then scatter on the rosemary and thyme, giving it all a good season with salt and freshly ground black pepper.

2.    After a brief toss, turn them all cut-side up, cover with foil and bake in the oven for 20 minutes.

3.    Then whip the foil off, give them a shuffle and roast for another  15-25 minutes until the veg has softened and is just beginning to pick up a little bit of colour

4.    Meanwhile, knock-up the salsa by mixing all the ingredients together in a little bowl. Make sure it’s properly seasoned.

5.    To finish the soup, pick out the garlic, squeeze it out of its skin, and just tip everything else into a blender or food processor (or use a stick blender) and blend with the hot stock – you’ll probably need to do it in two batches. Tip it back into a bowl or pan to mix it all together, season to taste then serve up with a spoonful of the kicking salsa on top.

·         Per serving: 157 cals, 11.5g fat

 
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