Roasted Tomato Soup
|Tomatoes||450 Gram (1 Pound)|
|Red pepper||1 , cored, seeded and chopped|
|Carrot||1 , grated|
|Celery stick||2 , sliced|
|Chopped fresh oregano/0.75 teaspoon dried oregano||1 Tablespoon|
|Torn basil/1 teaspoon dried basil||1 Tablespoon, dried (Use Fresh Ones)|
|Hot water||750 Milliliter (1.25 Pints)|
|Basil/2 tablespoons chopped fresh parsley||1 Tablespoon (For Garnish)|
|Oregano/2 tablespoons chopped fresh parsley||1 Tablespoon (For Garnish)|
Preheat the oven to 200Â°C/400Â°F/Gas mark 6 and roast the whole tomatoes, turning frequently until the skins fall away (about 15 minutes).
Cool slightly, then peel and chop them.
Heat the oil in a pan and saute the pepper, carrot and celery over a medium heat for a few minutes.
Add the oregano and basil, stir well and cook for a few more minutes.
Add the water and tomatoes.
Season with salt and pepper.
Half cover and simmer for about 20 minutes.
Transfer to a food processor or blender and blend for a few seconds.
Return the soup to the pan and reheat if necessary, then serve garnished with fresh basil and oregano leaves or chopped parsley.
For a thicker consistency, add 200g (7oz) chopped cooked potatoes to the vegetables.
For an even heartier soup, add some cooked grain 10 minutes before the end of the cooking time.
For a creamier soup, add a little soya milk or cream just before serving.