Roasted Tomato Soup

There's more than just tomatoes in this roasted tomato soup - it's the wonderful mix of peppers, red onions and rosemary that makes it so good.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  kg  ripe tomatoes, quartered
• 250  g red onions, cut into thick wedges
• 4  garlic cloves
• 3  fresh rosemary sprigs
• 2  red peppers, quartered and deseeded
• 4  tablespoons olive oil
• 300  ml  hot  vegetable stock
• 1  tablespoon red wine vinegar
• 2  dashes Tabasco sauce
• 4  dashes Worcestershire sauce
• 3  sprigs fresh parsley

Directions

1. 1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
2. 2. Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.
3. 3. Tip into a large pan, then add the stock, wine vinegar, Tabasco and Worcestershire sauce. Stir and heat gently. Divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. Serve with slices of French bread.