Tomatoes are naturally high in lycopene, which is a powerful antioxidant. Cooking tomatoes not only increases the level of lycopene in the tomato but also makes it easier for the body to absorb. This is also a great dish to make if you’ve young chefs in the kitchen who’d like to help-out as it is so easy to prepare. It’s packed full of nutrients and serves well by the bowlful with chunks of bread on the side, or it transports well in a thermos flask for a lunch on-the-go. Enjoy!
Nessa x
Roast Tomato & Pasta Soup
Ingredients
- 750g fresh vine tomatoes, cut in half
- 1 red pepper, roughly chopped
- 2 garlic cloves, peeled & roughly chopped
- 1 onion, roughly chopped
- 1tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp smoked paprika
- 1 tsp sugar
- Salt & pepper
- 250g pasta shapes
- 500ml vegetable stock
- Handful basil leaves
Method
1. Preheat the oven to 200°C/fan 180°C/Gas 5.
2. Place the chopped tomatoes, garlic cloves and onion in an ovenproof dish. Drizzle over the olive oil and balsamic vinegar. Sprinkle over the smoked paprika and sugar, and season with a pinch of salt and some freshly ground pepper.
3. Using a wooden spoon, combine all the ingredients together.
4. Roast in the preheated oven for 25 minutes.
5. While everything is roasting, make the pasta according to the pack’s instructions.
6. In a large saucepan heat the stock, stir in the cooked roasted tomato mixture and simmer over a low heat for 15 minutes.
7. Add the basil, saving a few leaves for serving. Using a liquidiser or hand blender, blend the soup until smooth.
8. Divide the pasta between four bowls, pour over the soup and top with a few basil leaves.
