The Honey Pot

Tomato Soup

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  • 10 large tomatoes
  • 6 medium tomatoes
  • 2 red peppers
  • 8 garlic cloves
  • Handful of fresh basil
  • 1 vegetable stock cube
  • 600ml water
  • Olive oil

Preheat the stove or oven to 200C. Peel the garlic cloves and cut all the tomatoes in half. Roughly chop the peppers.

Add the tomatoes, peppers, garlic, and a drizzle of olive oil to a large baking tray or roasting tin. Season with salt & pepper.

Roast in the oven for 25 minutes.

By this point the the juices from the tomato should run freely in the pan, pour into a large pot, along with 600ml of vegetable stock.

Bring to a boil and simmer for 5 minutes.

Add a little fresh basil and stir through. Sprinkle more salt & pepper over the soup if you feel it is necessary.

Finally, I recommend using a handheld blender to blitz the soup until it is smooth.