Borlotti Bean & Roasted Vine Tomato Soup (8 portions)

Method

1. 1

   Cut the tomatoes in half & place on a tray with the garlic cloves

2. 2

   Spalsh with 1 tbsp of oil, the balsamic vinegar & a sprinkle of salt

3. 3

   Roast in the oven for 15 to 20 mins until softening & the skin starts to split, set to one side

4. 4

   Peel & dice the potatoes, onions & carrots. Sweat off in the remaining oil

5. 5

   Add the tomato puree & cook for a minute, then add the thyme, bay leaves & bouillon

6. 6

   Peel the tomatoes & discard the skins, roughly chop & add to the pan with all the roasting juices

7. 7

   Bring to the boil & simmer for 40 to 45 mins until the potatoes are soft

8. 8

   Remove the thyme & bay leaves, puree with a hand blender & then add the beans.

9. 9

   Season to taste (a brown sugar & vinegar reduction may also be added to boost the flavour) & serve

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.