A very easy yet satisfying, both to make and eat, roasted vegetable soup!
To serve, I used a slice of tomato and a battered prawn; a swirl of cream, olive oil, or a knob of butter would easily work just as well though.
- Olive oil
- 4-5 medium sized tomatoes
- 4-5 cloves, whole
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1 tsp of dried parsley (or instead of all 3 herbs, 3 tsp. of mixed herbs)
- 500 grams of passata
- Salt & pepper
- 1 tiger prawn per person
- 2 tbsp. of self-raising flour
- a pinch of salt
- 40 ml (just under 3 tbsp.) water
- Oil for deep frying
- Heat the oven to 180C (360F)
- Quarter the tomatoes, whack them in a roasting tray with the garlic cloves and drizzle with the oil. Roast for around 40-60 minutes, until the cloves turn deep yellow, and tomatoes start to colour.
- You should be able to simply squeeze out the roasted garlic from their skins. In a blender or food processor, blitz the herbs, garlic, and tomatoes together.
- Next, sieve the roasted tomato mix into a pan, and combine with the passata. The soup is finished – it just needs to be heated through and seasoned to serve. It should keep happily in the fridge for around 5 days.
- For the battered prawns, heat ~1 inch of oil for frying to about 180C (360F), a scrap of bread or drop of better should fizzle nicely when its ready.
- Then, mix the flour, salt, and water together – then dredge the prawns through it.
- Fry until the prawns turn golden. To serve, delicately place them on their sides on the soup.