Isle of Wight Balsamic Roast Tomato Soup with Westcombe Ricotta

40 Minutes Serves 5
  • 500g Isle of Wight tomatoes
  • 1 red pepper, chopped
  • 1 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 500ml vegetable stock cube
  • 2 tbsp parsley, chopped, plus leaves to serve
  • 100g ricotta

Preheat the oven to 200C.

Toss the tomatoes and pepper with half the oil in a roasting tin. Roast for 20 minutes, then drizzle over the balsamic vinegar and cook for a further 10 minutes.

Heat the rest of the oil in a large pan and fry the garlic, onion and carrot over a low heat for 5 minutes.

Add the stock, bring to a simmer and cook for 10-12 minutes, or until the carrot is tender.

Add the tomatoes and peppers to the pan. Cook for 5 minutes, season, then blend using a handheld blender.

In a bowl, stir the parsley into the ricotta then whisk until light and fluffy.

To serve, divide the soup into bowls and top each bowl with a spoonful of the ricotta mixture.