Slow Roasted Tomato and Parmesan Soup
It's 33 degrees and blazing sunshine outside so not really soup weather at all, but I just really had a craving for tomato soup. I am certainly not wishing away the summer, but sometimes I just want some warming comfort food. Even if I do need to turn up the air conditioning to be able to enjoy it!
This recipe is so simple but very tasty, you just need to ensure that you use nice flavoursome tomatoes. I am the queen of multitasking; I never ever feel like there are enough hours in the day for everything that I want to do, so I love recipes like this where I can chuck something in the oven and move onto making the next thing. This recipe is great for that, and makes a tasty weekend lunch.
500g Cherry tomatoes
4 Large cloves of garlic
600ml Vegetable stock
80g Parmesan, grated
4 Tbsp olive oil
1 Tsp Dried oregano
Salt & pepper
- Preheat oven to 150 degrees centigrade. Wash tomatoes and slice each one in half. Arrange skin side down, in a single layer, in a large roasting tin or Pyrex dish. Peel the cloves of garlic and position in between the tomatoes. Drizzle over the olive oil, sprinkle with the oregano, and season with salt and pepper.
- Put in the oven and roast uncovered for about an hour or until very soft. Check on them every 10 minutes or so as you don't want them to brown or dry out. When they are ready liquid will be starting to come out of them and you will be able to easily squish them with a spoon.
- Remove from the oven and transfer to a large saucepan or stock pot. Warm the stock and add approximately half to the pot with the tomatoes. Either use a hand-blender to blend until smooth (being careful not to splash yourself with the hot liquid) or allow to cool and then transfer to a blender. Once blended until smooth return to the pot, heat to simmering point and gradually add more stock until you get the desired thickness. The reason that I don't say to add all the stock in one go is that it depends on how juicy your tomatoes are in the first place, and also depends on how thick you like your soup.
- Once you have added the stock stir in the grated parmesan until melted and combined with the liquid. Season to taste.
- Serve drizzled with some basil infused olive oil and some very* slow roasted tomatoes.
*To make the very slow roasted tomatoes for salads or garnishes I follow a similar process but roast the tomatoes at 130 degrees centigrade for about 3 hours. I do not use as much olive oil, only brushing the surfaces lightly.