There's more than just tomatoes in this roasted tomato soup - it's the wonderful mix of peppers, red onions and rosemary that makes it so good.
Serves 4
Ready in 1 hour
Per serving:
203kcals
12.4g fat (1.9g saturated)
3.8g protein
20g carbs
17.8g sugar
1.1g salt
1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
2. Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
3. Tip into a large pan, then add the stock, wine vinegar, Tabasco and Worcestershire sauce. Stir and heat gently. Divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. Serve with slices of French bread.
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