Oven Roasted Tomato and Garlic Soup
This soup is quick and simple and packed with flavour. Perfect for the family with a thick wedge of homemade bread.
- Time 60 Mins
- Feeds 6 People
- Level Beginner
50G PURE SPREAD
900G RIPE TOMATOES
1 WHOLE HEAD OF GARLIC, CUT THROUGH BASE
2 ONIONS, PEELED, CUT INTO QUARTERS
SALT AND FRESHLY GROUND BLACK PEPPER TO SEASON
600ML GLUTEN-FREE VEGETABLE STOCK
A HANDFUL FRESH BASIL AND PARSLEY, ROUGHLY CHOPPED
Preheat oven to 180°C/gas mark 4.
Put the tomatoes and onion into a roasting tin, break up the garlic into cloves, season with freshly ground black pepper and dot over the Pure spread. Place in the oven for 15 minutes and stir to coat the vegetables with the Pure spread. Roast for another 30 minutes. Squeeze the garlic out of their skins into a food processor.
Remove skins from the tomatoes and add with the onions and vegetable stock to the garlic. Blitz to the required consistency.
Transfer to a saucepan and reheat. Season to taste and stir in fresh herbs.
Tips: Serve with potato and chive griddle scones