Roast Tomato Soup

Roast Tomato Soup

Haverstock White
Ingredients
  • 1.2 kg ripe tomatoes (vine or plum), halved
  • 1 large red onion, sliced
  • 4 cloves garlic, skin on
  • 2 tbsp olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp smoked paprika (optional but excellent)
  • 750 ml good vegetable stock
  • A small handful of fresh basil (or thyme works well too)
  • Haverstock White, torn onto
  • Toasted pumpkin seeds
Method
  1. Heat the oven to 200°C (fan).
    Spread the tomatoes, onion, and garlic on a large tray. Drizzle with olive oil, season with salt and pepper, and sprinkle over the smoked paprika if using.
    Roast for 35–45 minutes, until the tomatoes are collapsed, lightly caramelised, and smelling sweet.
  2. Squeeze the roasted garlic cloves out of their skins. Tip everything from the tray into a large saucepan, juices included. Add the vegetable stock and basil.
  3. Blend until smooth (or leave slightly textured if you prefer).
    Gently heat, taste, and adjust seasoning - you want it rich and tomato-forward, not overly salty (the topping will add that).
  4. Ladle into warm bowls.
    Finish with generously torn portions of Haverstock White, a drizzle of olive oil, and scattered pumpkin seeds.
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