Balsamic Roasted Tomato Soup (LC)
Ingredients
- 6–7 large tomatoes, halved
- 1 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 2 garlic cloves, peeled
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 1 tsp paprika
- Black pepper, to taste
- 1 heaped tbsp tomato purée
- 1 low-sodium vegetable stock cube
- 400g tin chopped tomatoes
- 400ml water
To serve (per portion):
- 1–2 tbsp full-fat Greek yoghurt (optional)
- 1 tbsp fresh basil leaves, chopped (optional)
- 1 tsp balsamic glaze (optional)
Instructions:
Preheat the oven to 200°C.
Place the fresh tomatoes, red onion, red pepper and garlic on a roasting tray.
Drizzle with the olive oil and balsamic vinegar. Sprinkle over the Italian seasoning, paprika and black pepper, then toss to coat.
Roast for 30–35 minutes, until the vegetables are softened and lightly caramelised around the edges.
Transfer the roasted vegetables and all the tray juices to a large saucepan. Add the tomato purée, crumbled stock cube, chopped tomatoes and water. Stir well.
Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally.
Blend until smooth using a handheld stick blender. Add a little more water if needed to reach your preferred consistency.
Taste and adjust the seasoning. Remember that the balsamic glaze will add extra flavour when serving.
Swirl in the Greek yoghurt before serving, if using, sprinkle over the basil and finish with a drizzle of balsamic glaze.
Note - This recipe makes 2 larger portions or 3 smaller portions, depending on your appetite. The cannellini beans provide a source of plant-based protein and help make the soup creamy and satisfying. Add another protein source if needed. The soup will thicken as it cools, so add a splash of water when reheating until it reaches your preferred consistency