Classic Tomato Soup

My take on the traditional tomato soup.


2 tbsp olive oil
900g/2lb tomatoes, halved
2 garlic cloves
1 small potato, peeled and sliced
290ml/½ pint water
1 tsp sugar, to taste


Lightly oil a roasting tin.

Arrange the tomatoes, cut side uppermost in the roasting tin. Add the garlic cloves, season and drizzle over the remaining oil.

Roast in the oven at 190C/375F/Gas 5 for 30 minutes.

Meanwhile boil the potato in water until tender. Do not drain the water.  Skin the tomatoes and garlic and put the tomato pulp and garlic into a food processor or blender with the cooked potato and potato stock. Blend until smooth.

Transfer to a saucepan. Add a little extra vegetable stock or water if the soup is too thick.

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