YoursRecipe, Soup

Tomato soup

YoursRecipe, Soup
Tomato soup


  • 1kg (35.3 oz) ripe tomatoes 
  •  4 tbsp olive oil plus extra for frying
  • Pinch of sugar
  • 1 onion
  • 1 carrot
  • 2 stalks celery
  • 2 garlic cloves
  • 600ml (20.3 fl oz) vegetable tea
  • 1 tbsp balsamic vinegar
  • 2 tbsp creme fraiche
  • Extra virgin olive oil to serve


  1. Preheat the oven to 190°C/Gas mark 5. 
  2. Slice the tomatoes in half, lay out on a baking tray and cover with a good glug of olive oil and a sprinkle of sugar.
  3. Bake for 60 minutes, until they are just about to char. Meanwhile, skin and dice the onion, carrot, celery and garlic. Shallow fry in olive oil in a wide saucepan for 10 minutes.
  4. Tip in the roasted tomatoes and their juices.
  5. Warm up the vegetable tea in a separate saucepan and, as it comes to the boil, add to the vegetables.
  6. Let everything simmer for 20 minutes then take off the heat.
  7. Liquidize in a blender or food processor. 
  8. To serve, drizzle in the balsamic vinegar, add a dollop of crème fraîche and finish with some more olive oil.


Preparation time: 60 mins

Serves: 4

Nutrition: n/a


Serve with a crusty bread roll