April brings those in-between days—sunshine in the afternoon, a chill in the evening. That’s exactly where a comforting bowl of roasted tomato soup comes in.
Using fresh tomatoes (or good-quality vine tomatoes), roasting them first brings out their natural sweetness and creates a rich, deep flavour that feels far more indulgent than it actually is.
Ingredients:
- 800g tomatoes (vine or cherry)
- 1 onion, chopped
- 3 garlic cloves
- Olive oil
- Salt & pepper
- Handful of fresh basil
- 500ml vegetable stock
Method:
- Preheat oven to 200°C.
- Place tomatoes, onion, and garlic on a tray. Drizzle with olive oil, salt, and pepper.
- Roast for 25–30 minutes until soft and slightly caramelised.
- Transfer to a pan, add stock, and simmer for 10 minutes.
- Blend until smooth and stir in fresh basil.
Why it’s perfect for April:
Tomatoes are starting to come into season, and lighter, fresher meals begin replacing heavy winter dishes. This soup bridges the gap beautifully.
