Liven up a tomato soup with some easy and tasty additions, including a spoonful of ricotta. It’s traditional consolation food and additionally a low-calorie, wholesome option.
- 400g tomatoes, halved
- 1 pink onion, quartered
- 2 Romano peppers, roughly chopped
- 2 tbsp. excellent nice olive oil
- 2 garlic cloves, bashed of their skins
- Few thyme sprigs
- 1 tbsp. red wine vinegar
- 2 tbsp. ricotta
- Few basil leaves
- 1 tbsp. combined seeds, toasted
- Bread, to serve
Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 minutes till all of the veg has softened and barely caramelized. Squeeze the garlic cloves out in their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then combination the whole thing in a bullet blender or the use of a stick blender, including sufficient water to loosen to your selected consistency (we used round 150ml).
Reheat the soup if necessary, flavor for seasoning, then spoon into bowls and pinnacle every with a spoonful of ricotta, some basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.