Recipe for Rich Tomato Soup

Rich Tomato Soup

20 Mins prep

1½ HRs



400g Tin of Plum Tomatoes

12 Fresh Tomatoes

1 Medium Onion

1 Stick Celery

1 Carrot

2 tbsp Olive Oil

2 tsp Tomato Purée

2 tsp Balsamic Vinegar

1.2 Litres Vegetable Stock



Peel the fresh tomatoes by placing in a bowl of hot water and leave for 1 minute, then peel off the skins. Slice in half and place on a baking tray, drizzle with olive oil and season.

Roast in a preheated oven 190˚C (Fan 170˚C, Gas Mark 5) for 45 minutes to 1 hour.

Whilst these are roasting, peel and chop the onion, celery and carrot. Cook in a lidded pan until soft, for approx. 10-15 minutes.

Once the roasted tomatoes are cooked, add these to the pan and stir well. Add the tomato purée and balsamic vinegar and stir. Season with salt and pepper and add the vegetable stock and tinned tomatoes. Bring to the boil and simmer for 20 minutes.

Blitz the soup with a hand blender and serve straight away (with a swirl of cream) and your delicious fresh Cheesy, Tomato Bread.


goes great with... Cheesy Tomato Bread

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