Roasted Tomato Soup

This recipe is a great way to use excess ripe tomatoes. Charring and roasting sweetens the tomatoes giving extra depth and a richer flavour to the soup

Yields 4-6 portions

METHOD

1. Removing the skins is optional but is easy with a steam oven.
2. Turn steam oven on 100 C full steam.
3. Whilst oven is preheating remove core from the tomatoes and score the top with a large X.
4. Place tomatoes, scored side up onto a perforated steam tray.
5. Once oven has reached temperature, place tomatoes into oven and steam for 1 and half minutes, no longer.
6. Remove  tomatoes from the oven and remove majority of the skin.It doesn’t matter if not all skin is removed.
7. Change oven function to FAN GRILL - 230 C - LOW ADDED STEAM.
8. Adding steam softens the capsicum, onion and garlic.If your oven does not have the ability to add steam, use FAN GRILL but place tray in middle of the oven otherwise garlic and onions will burn too quickly if placed higher up.
9. Roughly chop each tomato into sixths.
10. In a bowl, toss the chopped capsicum, tomatoes and onion, garlic, herbs and seasoning with the olive oil ,until evenly coated.
11. Tip ingredients onto a roasting tray, spreading evenly.
12. Place roasting tray into oven on top shelf if using added steam.
13. Fan grill with added steam for 10 minutes or until slightly charred.
14. After 10 minutes, keeping tomatoes in the oven change oven function to just FAN GRILL, deleting the added steam.
15. Continue for a further 5 minutes until garlic and onions have softened and there is adequate charring.
16. Remove from the oven and place into a  medium sized pot. Cool slightly.
17. Add basil leaves.
18. With a hand blender, blend until desired consistency. Add stock to the consistency desired .
19. Warm soup and season as desired

Ideal served with grilled cheese toasted sandwiches.