Tomato soup from a can? Forget about it! – Yeah it might cost you about four times as much to mock up this whole roasted vine tomato and sweet red pepper soup as it would buying a £1 dusty can of Heinz down the local corner shop but you can't put a price on being boujee.
TIME: 45 mins SERVES: 2
8 large ripe vine tomatoes
16 cherry tomatoes from the vine
2 red peppers, roughly chopped
3 sweet red peppers, roughly chopped
4 cloves of garlic, chopped
50ml of double cream (heavy cream)
2 tsp garlic salt
Fresh basil, bunch, finely chopped
1 stock cube
Cracked black pepper
Pre-heat the oven to 180°C
In an oven dish, add all of the tomatoes, peppers, garlic and drizzle with olive oil and roast in the oven for about 35 minutes.
Once the tomatoes and peppers have roasted, add them to a saucepan and blend with an immersion blender, if you don't have one of these then use a blender, nutri-bullet or food processor until smooth. I kept some of the roasted cherry tomatoes to garnish the top with.
Add the garlic salt, stock cubes and finely chopped basil and mix into the soup. Add about 10 grinds of black pepper and add more salt to taste.
Stir in the double cream and leave to simmer for 5 minutes.
Serve into bowls, add a handful of croutons and a generous helping of cracked black pepper and serve with some crusty bread and butter. Delicious!