Roasted Tomato and Red Onion Soup

I’m such a soup girl in the Winter, and this is is a recipe that we pretty much can’t imagine life without. It’s perfect comfort food alongside a slice of buttery sourdough (or an epic grilled cheese toastie!?). It also doubles up as the most amazing pasta sauce if you reduce it down a little further until beautifully thick and begging for a little chilli and parmesan. And if that’s not reason enough to run to your kitchen and make it right now, then maybe the fact that it’s perfect for batch cooking and pretty much cooks itself has got your full attention?

Roasted Tomato Soup
with Grilled Cheese Soldiers
Serves 4 | Ready in 45 minutes

WHAT YOU’LL NEED
2kg mixed, very ripe tomatoes
4 medium red onions, peeled and quartered
2 cloves garlic
2 sprigs fresh rosemary
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp sugar
Salt and pepper
1.5L good quality vegetable stock

For the Brioche Grilled Cheese Sandwiches
Thin slices of mature cheddar
Fresh brioche or your favourite fresh bread, sliced

WHAT TO DO
1. Pre-heat your oven to 200C and add the tomatoes, onions, garlic and rosemary to a large roasting dish. Add a drizzle of olive oil, the balsamic, sugar and a good pinch of salt and pepper, toss gently until well coated and roast for 45 minutes or until golden and caramelized.

2. Remove the tomatoes from the oven, allow to cool for a few minutes and then blend until smooth. Transfer to a large pot on the stove and add in the stock, bring to a simmer, check seasoning and then remove from the heat.

3. Meanwhile, prepare your grilled cheese soldiers: Cut your bread into slices, place cheese slices in the middle and toast until golden on both sides in a lightly buttered non stick pan. Cut each ‘sandwich’ into soldiers and serve immediately with bowls of hot soup.