Slow roast tomato soup
0 minutes
0 minutes
4 adults
  • Roasted tomatoes:
  • Approx 17 good quality vine tomatoes, sliced in half
  • 1 tablespoon Extra virgin olive oil
  • Salt
  • For the soup:
  • 2 tins of good quality chopped tomatoes
  • 5 cloves of garlic, chopped roughly
  • 1 /2 tin of water
  • 2 tablespoons of extra virgin olive oil

Preheat oven to 140C. Arrange your halved tomatoes on greaseproof paper, brushed with oil on either side and sprinkled with a little salt. Roast for 3 hours. Enjoy as is or make the soup... Simultaneously, heat some olive oil over a medium heat. Add your garlic to the pan, stirring. After a short while, as it only just begins to brown (only a minute or so) tip in your tomatoes and water. Stir well and either cook on a low heat with the lid on in the oven (the same heat as the tomatoes will be fine) or on the hob for 1 1/2 hours. When the tomatoes are roasted and the base of the soup is made, whizz it all together in a blender and season as you see fit with salt and pepper. Serve with lots of extra virgin olive oil on top and revel in smugness as your children cover themselves in tomatoey goodness!


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Header for the blog of Rachel Brady.
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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.