Roasted Tomato Soup with Walnut and Parsley Oil

Name: Roasted Tomato Soup with Walnut and Parsley Oil
Yield: Serves 4
Ingredients: salt and black pepper to season; 1 garlic clove; 1 kg large vine-ripened tomatoes, quartered; 2 tbsp olive oil; 40 g walnuts, toasted (see Tip); 7 garlic cloves, finely chopped; 450 ml vegetable stock; 1 tsp caster sugar; 4 tbsp olive oil; 30 g flat-leaf parsley leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

A good tomato soup is always a treat. Amazingly versatile, it’s delicious chilled or hot, and becomes party food with the addition of a dollop of plain yoghurt or a vegan substitute on the top. It’s amazing with this walnut and parsley oil.

Ingredients

1 kg large vine-ripened tomatoes, quartered
7 garlic cloves, finely chopped
2 tbsp

Gluten-free
Vegan
Soup

Method

Heat the oven to 160°C/fan 140°C/gas mark 3.
Put the quartered tomatoes in a roasting tin with the garlic and olive oil and season with salt and black pepper. Toss them to coat them in the oil, then roast in the oven for