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Roasted tomato and chilli soup
Serves 4
Easy
Prep:
Cook:
This recipe was submitted by Good Food member Chef Craig Stevens and has not been tested by our team.
Skip to ingredients
Units:
- 6 fresh tomatoeshalved
- 1 red onionsliced
- olive oildrizzle
- salt and pepper
- 2 x 400g tins chopped tomatoes
- ½ tsp smoked paprika
- ½ tsp dried chilli flakes
- 1 tsp balsamic vinegar
- 200ml double creamplus extra for serving
- handful of fresh chopped parsley
Method
step 1
Preheat oven at 180c. Place fresh tomatoes and sliced red onion on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for 35 minutes.
step 2
Empty the tinned tomatoes into a large pan then add the cooked tomatoes and onion, paprika, balsamic vinegar and chilli flakes then blend with a hand blender until smooth.
step 3
Place on the hob, bring to the boil then gently simmer for 10 minutes. Add the cream and season with salt and pepper to taste.
step 4
Finish with cream and a handful of chopped fresh parsley.
