Friday, April 19Royal Holloway's offical student publication, est. 1986

Roasted Tomato Soup

Deadlines are everywhere at the moment, and spare time is nowhere to be found. It’s at times like this when you need something filling yet simple to make, and it doesn’t get much simpler than this. Roasting the tomatoes releases the flavours in a way that no amount of cooking on a hob can – and saves the effort of standing stirring a pot to boot. This warming, vibrantly flavoured soup is super healthy and also vegan, in case anyone fancies their hand at trying out the vegan experience!

Ingredients (serves 4):
– 1.5kg tomatoes, roughly chopped
– 1 large red onion (or two small), roughly chopped
– half a red pepper, roughly chopped
– 3 cloves garlic, peeled and roughly chopped
– 1 litre vegetable stock
– large bunch basil leaves, torn
– salt and pepper, to taste

1. Put the tomatoes, onion, pepper and garlic into a large roasting dish. Drizzle with olive oil, then add some salt and pepper and about a third of the basil leaves, then cook for 40-50 minutes at 220°C. Take them out to stir every 20 minutes or so, just to make sure everything cooks evenly.
2. Tip the roasted vegetables into a large saucepan, then pour in the stock and bring everything to a gentle boil. Add the rest of the basil leaves and simmer for 5-10 minutes, then take off the heat and blitz until smooth.
3. Season to taste, then serve with lots of bread. Best eaten from a cosy place whilst watching the wind and rain batter the world outside.

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Photography: Bryony Bowie