BBC - Food - Recipes - Roasted tomato and creme fraiche soupBBC Food



            Roasted tomato and creme fraiche soup





            by Ainsley Harriott 
            from Ainsley's Gourmet Express 
            Serves 4  



      Preparation timeless than 30 mins Email this recipe

      Cooking time30 mins to 1 hour 

      Ingredients

      8 ripe tomatoes, halved
      1 red onion, cut into quarters
      1 head of garlic, halved horizontally
      2 sprigs of thyme 
      2 tbsp olive oil
      sea salt and freshly ground black pepper
      1 litre/1¾ pints hot vegetable stock
      110g/4oz crème fraîche
      3 tbsp chopped fresh parsley
      warm bread, to serve

      Method

      1. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes, red onion, 
      garlic and thyme in a roasting tin and drizzle over the olive oil. Season 
      generously and roast for 30 minutes until softened and a little charred.
      2. Remove the onions and garlic from the roasting tin and set aside. Pour 
      half the stock over the tomatoes and return to the oven for 10 minutes.
      3. Meanwhile, slip the onions and garlic out of their papery skins and 
      whiz in a food processor to form a paste.
      4. Remove the roasting tin from the oven, discard the thyme, then add the 
      stock and tomatoes to the food processor, scraping up any residue with a 
      wooden spoon.
      5. Strain the mixture into a clean pan and add the remaining stock and the 
      crème fraîche. Heat gently and season to taste. Stir in the parsley, ladle 
      into bowls and serve with warm crusty bread.