Roasted Garlic & Tomato Soup

• 1.2 kgripe tomatoes, halved
• 2whole garlic bulbs, tops sliced off to expose cloves
• 2large red onions, cut into wedges
• 2red peppers, deseeded, quartered
• 4 tbspolive oil
• 1 tspdried thyme
• 1 tspcaster sugar
• 600 mlhot vegetable stock
• 2 tbsptomato puree
• 1 tspsmoked paprika
• 100 gdried red lentils, rinsed
• 2carrots, finely diced
• Fine salt and black pepper
• 1 tbspolive oil (optional)

Method

1. 1Heat the oven to 200°C/180°C fan. Arrange the tomatoes cut-side up in a large roasting tin with the onion wedges, peppers and carrot. Tuck the carrot under the other vegetables so it does not scorch. Put the garlic bulbs on a piece of foil, drizzle with 1 tbsp of the measured oil and wrap loosely. Place the parcel in the tin.
2. 2Drizzle everything with the remaining 3 tbsp olive oil. Scatter over the thyme, sugar, smoked paprika and a generous pinch of flaky salt. Roast for 45–50 minutes until the tomatoes are deeply caramelised at the edges, the peppers slumped and collapsing, and the garlic completely soft when pressed through the foil of its skin.
3. 3While the tray is in the oven, tip the rinsed red lentils into a small saucepan with 400 ml water. Bring to a simmer and cook for 18–20 minutes until they've collapsed into a loose porridge, topping up with a splash more water if they look dry. Season with a pinch of salt as they finish; lentils need it built in, not added at the end.
4. 4Unwrap the garlic and squeeze the soft cloves from their skins into a large saucepan. Add all the roasted vegetables and pan juices, the cooked lentils, tomato purée and hot stock. Discard the papery garlic skins.
5. 5With the pan off the heat, blend until smooth using a stick blender, keeping the blade submerged to avoid splashes.
6. 6Bring to a gentle simmer and cook for 5 minutes, stirring so the soup does not catch. Taste and adjust the salt and pepper. Divide between bowls, adding the optional finishing olive oil if using.

Per serving

kcal

366

protein

13.8g

fibre

13.4g

carbs

47.2g

fat

15.3g