Roasted Tuscan Summer Vegetable Soup

There's something special about roasting vegetables until they’re sweet and golden, and this Tuscan-inspired summer soup captures that beautifully. Designed to work effortlessly with the Morphy Richards Clarity Soup Maker, this recipe showcases how easy and delicious homemade soup can be.

The soup maker takes care of the blending and heating, allowing you to focus on choosing the best seasonal produce. What’s more, this soup uses chunks of ciabatta bread to create a creamy consistency without any dairy—making it entirely plant-based. It’s a great way to use up slightly stale bread too!

Whether you’re cooking for the family or batch-making lunches for the week, this soup is proof that with a soup maker, convenience doesn’t mean compromising on flavour.

Ingredients:

• 3 beef tomatoes
• 1 red onion
• 1 fennel bulb
• 1 bulb garlic
• Ciabatta bread, torn into chunks
• Olive oil
• Salt and pepper
• Fresh basil
• Extra virgin olive oil

Method:

1. Preheat the oven to 170°C. Place the tomatoes, onion, fennel, garlic, and bread in a roasting tray.

2. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes until soft.

3. Transfer the roasted ingredients to the soup maker. Press the blend function and blitz until smooth. Add a little hot water if the soup is too thick.

4. Adjust seasoning and finish with basil and a drizzle of extra virgin olive oil.

Recipe and images by Peter Sidwell