Creamy & Smooth Tomato Soup
It’s soup season!! If you love a creamy and smooth soup with no bits/lumps, then you need to try this!
Ingredients
Directions
- 1
Chop the vine tomatoes into quarters and the cherry tomatoes in half. Place on a roasting tray. Chop the onion into quarters and add to the tray.
- 2
Place the whole garlic cloves inside the tomatoes.
- 3
Season with thyme, oregano, salt and pepper. Drizzle over the olive oil and balsamic vinegar and give it a good mix. Place in the oven at 180 C for approx. 45 minutes until everything is roasted.
- 4
Once done, add the roasted veg to a blender or food processor (I had a soup blender but anything will work). Pour in the chicken stock and add the basil leaves. Blend everything until smooth.
- 5
Place a sieve over a pot and pour the soup into this in batches. Stir it around to allow only the liquid to fall into the pot (this will take some time but it’s what makes it smooth). Once all of the liquid has come through, the excess pulp will be in the sieve (you can get rid of this).
- 6
Place the soup on a medium heat. Add the sugar and double cream. Stir and let it simmer until bubbling. Season with salt/pepper.
- 7
Serve with your favourite toastie.
