• 4servings
  • 105minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900g tomatoes, halved (small ones left whole)

  2. 2 garlic cloves, finely chopped

  3. 4 tbsp olive oil

  4. 2 onions, diced

  5. 2 carrots, peeled or scrubbed and diced

  6. 1 celery stick, diced

  7. 560ml hot vegetable stock

  8. 100ml orange juice

  9. The zest of 1 small orange, to serve

  10. Edible flowers, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180ºC/160ºC fan/gas mark 4.

  2. Put the tomatoes on a large baking tray and scatter with the chopped garlic. Drizzle with 2 tablespoons of olive oil and season with salt and a grind or two of black pepper. Place the tomatoes in the oven and roast for 45 minutes, stirring once halfway through.

  3. After youve stirred the tomatoes, heat the remaining olive oil in a large, deep-sided pan and cook the onions, carrots and celery over a low heat for 20 minutes. Tip in the roasted tomatoes and garlic, add the stock and orange juice to the pan and give everything a good stir.

  4. Bring the soup to a simmer for a minute or two, then take it off the heat and allow it to cool slightly before liquidizing. Return the soup to the pan and check the seasoning, adding more salt and freshly ground black pepper to taste. If youre serving it immediately, make sure its properly heated through.

  5. If youre going to serve the soup cold, let it cool completely, pour in to a large container and chill for a couple of hours in the fridge.

  6. Serve with a pinch of orange zest and, if you feel like it, decorate with some fresh edible flowers such as borage or nasturtium.


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