Oven Roasted Tomato and Garlic Soup

This soup is quick and simple and packed with flavour. Perfect for the family with a thick wedge of homemade bread.

Recipe Overview

Total Time 1 hr

Difficulty Beginner

Servings 6 Servings

Ingredients 7

Diet Dairy Free, Gluten Free, Lactose Free, Vegan, Vegetarian

How To Make

Step 1

Preheat oven to 180°C/gas mark 4.

Step 2

Put the tomatoes and onion into a roasting tin, break up the garlic into cloves, season with freshly ground black pepper and dot over the Pure spread.

Step 3

Place in the oven for 15 minutes and stir to coat the vegetables with the Pure spread.

Step 4

Roast for another 30 minutes.

Step 5

Squeeze the garlic out of their skins into a food processor.

Step 6

Remove skins from the tomatoes and add with the onions and vegetable stock to the garlic. Blitz to the required consistency.

Step 7

Transfer to a saucepan and reheat. Season to taste and stir in fresh herbs.

Step 8

Tips: Serve with potato and chive griddle scones.

Ingredients

Pure Olive Spread 50g Ripe Tomatoes 900g Whole Head of Garlic (Cut Through Base) 1 Onions (Peeled, Cut Into Quarters) 2 Gluten-Free Vegetable Stock 600ml A Handful Fresh Basil and Parsley (Roughly Chopped) Salt and Freshly Ground Black Pepper To Season

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