Another recipe from the menu at Yeo Valley Canteen! This time it’s our tasty Roast Tomato & Basil Soup – simple and delicious. How about making some of the sourdough from last week’s recipe to accompany it?
- 800g tomatoes
- 1 red pepper
- 2 fat cloves garlic
- 3 tablespoons olive oil
- 1 litre vegetable stock
- Small bunch of basil
- Set the oven to 220°C/Gas Mark 7. Cut each tomato into six and put them in a roasting tin. Halve the pepper, pull out the seeds and white core and discard, then cut the pepper into six or so pieces and add to the tomatoes. Peel and roughly chop the garlic, add to the tomatoes and pour over the olive oil. Season generously with salt and pepper, then roast for 45 minutes or so, until the tomatoes are soft and their skin blackened in places.
- Pour the stock into the roasting tin with the vegetables. Pull the basil leaves from their stems and add them, then briefly bring to the boil on the hob. Remove from the heat and liquidise most, but not quite all, of the mixture, leaving a good couple of handfuls of the tomatoes and pepper behind. Lift out the tomato and pepper and chop finely.
Correct the seasoning of the soup and chill thoroughly. Pile the chopped tomato and pepper in the centre of four bowls and ladle the soup around it.
Happy cooking! Let us know how you get on – @YeoValleyVenues