Tomato Soup With Roast Onion Balsamic

Balsamic Roasted Tomato Soup Ingredients

400g Baby Vine Tomatoes, halved

400g tin of chopped tomatoes

1 carrot, peeled and finely chopped

1 onion, peeled and finely chopped

1 stick of celery, chopped

25g butter or Olive Oil 

10mls sunflower oil

20mls Roast Onion infused Balsamic Vinegar

600mls vegetable stock

Sea salt and freshly milled pepper

Grande Reserve Balsamic to finish



1.  Preheat the oven to 220C.

2.  Place the raw tomatoes onto a baking tray and season generously.

3.  Place into the pre-heated oven for about ten minutes.

4.  In a suitably sized saucepan, heat the oil and when hot, add the prepared vegetables and the butter (or Olive Oil), sweat off over a high heat  to colour.

5.  Sprinkle the Roast Onion infused Balsamic Vinegar over the roasting tomatoes to deglaze and then add to all the vegetables.

6.  Add the chopped tomatoes and the stock and bring to the boil.

7.  Reduce the heat and simmer until all the vegetables are really soft.

8.  Blitz in a food processor until smooth. (You could pass it through a fine sieve so you don't get any pips in the soup!)

9.  Serve drizzled with the Grande Reserve Vinegar