Tomato Soup Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5 kg ripe tomatoes (Roma or vine-ripened)</li><li class="ingredients-single-item">2 red bell peppers</li><li class="ingredients-single-item">1 whole head of garlic</li><li class="ingredients-single-item">2 medium onions, roughly chopped</li><li class="ingredients-single-item">3 tablespoons olive oil</li><li class="ingredients-single-item">1 tablespoon balsamic vinegar</li><li class="ingredients-single-item">1 tablespoon brown sugar</li><li class="ingredients-single-item">1 teaspoon dried thyme</li><li class="ingredients-single-item">500ml vegetable stock</li><li class="ingredients-single-item">150ml double cream (or coconut cream for dairy-free)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">Fresh basil leaves for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking trays</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Dutch oven or large heavy-bottomed pot</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Prepare your tomatoes by cutting them in half horizontally and placing them cut-side up on a large baking tray. This orientation allows the moisture to evaporate and concentrates the tomato flavor as they roast.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Cut the bell peppers into quarters, removing the seeds and membrane. Place them skin-side up on the tray with the tomatoes. Cut the top off the garlic head to expose the cloves, drizzle with a little olive oil, and wrap in foil. Place on the tray.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Scatter the chopped onions around the tomatoes and peppers. Drizzle everything with 2 tablespoons of olive oil, balsamic vinegar, and sprinkle with brown sugar, dried thyme, salt, and pepper. The sugar helps to caramelize the vegetables and balances the acidity of the tomatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roast in the preheated oven for 45-50 minutes until the vegetables are soft and starting to char at the edges. Look for deeply caramelized spots and shriveled skins—this indicates the sugars have concentrated and developed complex flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove from the oven and let cool slightly. Squeeze the roasted garlic cloves from their skins. The slow roasting transforms the sharp, pungent raw garlic into sweet, mellow flavor enhancers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working in batches if necessary, transfer the roasted vegetables, including any juices from the tray, to a blender. Add half the vegetable stock and blend until smooth. The hot vegetables will release steam, so be sure to vent your blender's lid correctly to prevent pressure buildup.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For an ultra-smooth texture, pass the blended soup through a fine mesh sieve into a large pot, pressing with the back of a ladle to extract all the liquid. This step creates the silky restaurant-quality texture that elevates homemade soup. Skip this step if you prefer a more rustic texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the remaining stock to the pot and bring to a gentle simmer over medium heat. Cooking the soup briefly after blending allows the flavors to meld together harmoniously.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce heat to low and stir in the double cream, reserving a little for garnishing if desired. Heat through but do not boil after adding the cream, as this can cause it to separate. Taste and adjust seasoning as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve hot in warmed bowls with a swirl of cream, a drizzle of the remaining tablespoon of olive oil, and fresh basil leaves. The contrast of temperatures (hot soup, room temperature garnishes) and textures creates a more complex eating experience.</li></ol>