Balsamic-roast-tomato-soup

Balsamic roast tomato soup

It's delicious topped with herby whipped ricotta

By , 28 August 2018

(36 votes)

Balsamic roast tomato soup
  • 40 Mins

  • Serves: 5

  • Price: 91p per serving

Nutritional Info
Each 257g serving contains
  • Energy

    441KJ

    105KCAL

    5%
  • Fat

    4.9g

    low

    7%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    8.7g

    low

    10%
  • Salt

    0.26g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 172kJ/41kcal.
Ingredients
  • 400g Extra Special Sweet Aromatico Tomatoes, halved
  • 1 yellow pepper, chopped
  • 1tbsp rapeseed oil
  • 1tbsp balsamic glaze
  • 1 clove garlic, chopped
  • 1 red onion, chopped
  • 1 carrot, chopped
  • 1 reduced-salt vegetable stock cube, made up to 600ml
  • 1tsp chopped parsley
  • 2tsp chopped chives
  • 1tbsp chopped basil, plus leaves to serve
  • 100g ricotta
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Toss the tomatoes and pepper with half the oil in a roasting tin. Roast for 20 mins, then drizzle over the balsamic glaze and cook for a further 10 mins.

  • Heat the rest of the oil in a large pan and fry the garlic, onion and carrot over a low heat for 5 mins.

  • Add the stock, bring to a simmer and cook for 10-12 mins, or until the carrot is tender. Reserve 5 of the tomato halves and add the rest to the pan with the pepper. Cook for 5 mins, season and blend using a handheld blender.

  • In a bowl, stir the chopped herbs into the ricotta and whisk until light and fluffy.

  • To serve, top each bowl with the ricotta, basil leaves and half a tomato.