Roasted Tomato and Caramelised Onion Soup

This brings me back to my London days when the only thing that got me through the LONG winter was Convent Garden soups. Their tomato one was my favourite! I have recreated it to the best of my memory. I hope you like it as much as I do...


Ingredients 1.5 kilos of chopped tomatoes 3 red onions - 2 quartered and 1 finely chopped 4 large cloves of garlic 1 large handful of basil 4 Tbsp olive oil 25g butter 2 tsp balsamic vinegar 2 tsp maple syrup salt and pepper 300ml boiling water


Place tomatoes, garlic, 2 quartered red onions, salt and pepper, and basil in roasting tray. Drizzle with olive oil. Bake for 40 minutes on 180C or until tomatoes and onion slightly brown. Allow to cool slightly and then blend in high powered blender until very smooth.

In large pot add butter and finely chopped onion and cook for 10 minutes, stirring occasionally. Then add balsamic vinegar and maple syrup. Cook for further two minutes.

Add the blended tomatoes and boiling water to the onion mix. Bring back up to temperature. Serve. This is a great recipe to freeze and keep for those winter months.

Nutritionist Cambridge
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