This rich and zingy soup makes the most of autumn tomatoes.
Ingredients
- 800g ripe tomatoes (a mix of plum, cherry & vine works best)
- 2 red peppers, deseeded & chopped
- 1 red onion, roughly chopped
- 3 garlic cloves, skin on
- 2 tbsp olive oil
- 1 tsp smoked paprika (gives it an autumn depth)
- 500ml vegetable stock
- 1 tbsp balsamic vinegar
- Small bunch fresh basil or parsley
- Salt & pepper
For the crumb:
- Panko breadcrumb
- 2 tbsp olive oil or butter
- 1 garlic clove
Method
1. Preheat oven to 200°C (fan 180°C).
2. Place tomatoes, peppers, onion and garlic cloves on a baking tray. Drizzle with olive oil, sprinkle smoked paprika, salt and pepper. Roast for 25–30 mins until soft and caramelised.
3. Squeeze roasted garlic out of skins and add everything to a blender with veg stock and balsamic. Blend until smooth (or leave slightly rustic).
4. Adjust seasoning and reheat gently before serving.
Crispy crumb:
1. Toss breadcrumbs in olive oil or butter with the garlic, bake 8–10 mins until golden and crunchy.
2. Add chopped parsley after it's cooked.
