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Roasted Tomato and Rosemary Soup

Ingredients

  • 500 g Tomatoes quartered
  • 3 cloves garlic
  • 1 onion chopped
  • 1 tbsp oil
  • 250 ml vegetable stock
  • Leaves of 2 sprigs of rosemary chopped
  • 250 ml cold water
  • Mixed Seeds to finish optional

Instructions

  1. Preheat the oven to 200ºC/ Gas Mark 6
  2. Place the tomatoes, garlic and onion into a roasting tin and drizzle over the oil
  3. Roast in the oven for 15 minutes, until the tomatoes and soft and starring to caramelize, but not long enough for the onions to go too brown
  4. Put the roasted vegetables into a large saucepan along with the stock and rosemary and bring to the boil and then simmer gently for 10 minutes
  5. Remove from the heat and add the cold water (this means it will be cool enough more quickly for you to blend if using a stand blender or food processor but if using a hand blender you can do this carefully in the pan
  6. Blend the mixture until it's at the preferred consistency and pour back into the saucepan to reheat
  7. Serve, and if using, sprinkle with a mixture of seeds such as sunflower, sesame, poppy and pumpkin seeds