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Roasted tomato soup

1kg vine-ripened tomatoes
1 red onion,cut into wedges
2 red peppers,deseeded,quartered
2tbsp oil
175g potatoes
1 veg stock cube
4tbsp tomato ketchup
4tbsp sweet chilli sauce
1tbsp balsamic vinegar

Preheat oven to 200c,180c fan,gas 6.Make a cut in the skin of each tomato,put in a bowl and pour over boiling water to cover them.Leave for 1 min.Drain off water and remove skins.Halve tomatoes and put on a baking tray (cut side up) with the pepper and onions.Brush with the oil and cook for 50 mins.Meanwhile,slice the potatoes and put in a pan with 500ml water and the stock cube.Cover,bring to boil and simmer for 15 mins or until tender.Remove from heat.Carefully peel the skin off the peppers.Puree the potatoes and stock and roasted veg in a blender until smooth.Add the ketchup and sweet chilli and balsamic vingar.Reheat in a pan and serve with crustie bread.


  1. I made this soup all winter last year and can't wait to make it again this year. An excellent way to use up those ripe tomatoes from the garden. Tomato is very good for health.

  2. Me to i sometimes add garlic,very yummy

  3. It looks like you've got a sneaky toasted cheese sandwich with that! Perfect!


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