Tomato Soup

Serves: 4 (scaled from 4)


500 ml chicken stock
3 sprigs coriander
150 ml olive oil
0.5 onions
2 tbsp balsamic vinegar
3 cloves garlic
3 sprigs basil
2 tbsp worcester sauce
150 g sun dried tomatoes
2 tbsp tomato puree
1 kg vine tomatoes


Heat a roasting tin in a 220 over for 4 mins. Pour in oil, then add chopped onion, sliced garlic and tomatoes taken off the vine. Season, stir and roast 15 mins.

Stir in sun dried tomatoes with their oil, roast 10 min.

Add tomatoes puree, roast 5 min until tomatoes have blistered and burst and a lot of colour is evident.

Pour into a bowl, add worcs sauce and balsamic, clingfilm and marinade 30 mins.

Blend the soup, then pass through a sieve into a pan with stock. Heat, adjust seasoning and add balsamic, worcs sauce and butter as needed.


Serve with basil leaves, a drizzle of olive oil and back pepper.
Butter can be used at the end to take a sharp edge off the soup.

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