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Roasted Tomato Soup

As the balmy summer days start to draw to a close and the first sings of autumn finally approach, the Bulgarian markets are still full of fresh organic produce, perfect for preparing a batch of soup for the cooler nights!

Quest Bulgaria member, David Barker and family share with us their recipe for Roasted Tomato Soup...






Serves 4
1 kilo of ripe tomatoes cut into quarters
250g red onions cut into wedges
4 garlic cloves
3 fresh rosemary sprigs
2 large red peppers quartered and de-seeded
4 tablespoons olive oil
300 ml of heated vegetable stock
1 tablespoon red wine vinegar
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley
1 dash of Tabasco sauce (optional)

Pre-heat the oven to 220 degrees centigrade.

Place the tomatoes, onions, garlic, rosemary & peppers into a large roasting tin.

Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.

Remove from the oven and blend briefly so that the mixture is still a bit chunky.

Tip into a large  pan and add the stock, vinegar, Worcestershire sauce and Tabasco sauce.

Heat gently through and serve with sprigs of parsley and chunky bread.

A swirl of cream before serving is also an option for the decadent amongst us!