Balsamic roast tomato soup
- 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
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.