Updated: Dec 28, 2021
Prep Time 10 minutes - Total Times 1 hour - Serves 4
Any time of the year mushroom , pumpkin, gazpacho I love them all. Give me a big bowl full to the brim with some bread and butter, and I’m a happy, happy boy!!
This has to be one of my favourite flavour combinations tho and every time I make it I top it off with different bits sometimes pesto, sometimes cheesy croutons but today it’s cherry tomatoes.
(You will also find this recipe on page 126 of my book Richard’s Family Favourites click here)
1.2 kg of vine tomatoes, cut in half.
3 red peppers.
1 red onion.
Chilli flakes (to taste).
1 tbsp of dried oregano.
1 tbsp of fresh thyme leaves.
Fresh basil, for garnish.
1 litre of chicken stock.
Extra-virgin olive oil.
250 g mixed cherry tomatoes, cut in half.
In a large roasting tray (use 2 if need be) add the tomatoes, peppers, oregano, chilli flakes, thyme, season and drizzle with the oil, enough to coat everything. Put the tomatoes cut side up, add the onion whole and unpeeled and add a splash of water to the tray. Pop into a preheated oven set at 180° and roast for 45 minutes. In a smaller roasting tin add the cherry tomatoes, season, drizzle with the oil and the vinegar and mix. Place in the oven for the remaining 25 minutes then place to one side.
When the veg is ready, remove the green stark from the peppers and remove the onion from its skin. Pop everything including any juices into a large pan (apart from the cherry tomatoes) along with the stock and use a stick blender to whizz till smooth or you can use a food processor. Pass through a sieve to remove any pips and the skin. Check for seasoning and adjust accordingly, add a drizzle of the oil and balsamic mix and you are good to go.
Divide the soup between 4 bowls add the cherry tomatoes on top, drizzle with a little extra-virgin olive oil, a little sprinkle of chilli flakes and a few fresh basil leaves.