Preparation time: 15 minutes
Cooking time: 25 minutes
500g Isle of Wight tomatoes
1 red pepper, chopped
1tbsp rapeseed oil
1tbsp balsamic vinegar
2 cloves garlic, chopped
1 onion, chopped
1 carrot, chopped
500ml vegetable stock cube
2 tbsp parsley, chopped, plus leaves to serve
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.
Recipe courtesy of thetomatostall.co.uk