roasted tomato soup

roasted tomato soup

For a simple lunch, nothing beats a fresh, homemade tomato soup. I think tomato has always been my favourite flavoured soup as it always manages to have such a bold taste. This recipe is a family favourite of ours, and is one that my mother and I have been making for years. It requires only a small amount of effort towards the end of the recipe, by straining the soup after blending it to get it really smooth. If you don’t want to do this, and want to make this dish even easier, try tasting the soup after blending, and see if that’s smooth enough as it is for you. Sometimes, we just blend our soup without straining as we don’t mind the texture of the odd tomato skin or seed. However, if you really love a smooth soup, then definitely take the time to sieve it, as it really gives a great creamy texture. To add a subtle hint of another flavour, I also like to add in a 1/2 tsp of smoked paprika when heating this soup through as it counteracts the slight acidity tomatoes have, whilst providing a great taste. Enjoy!

 

roasted tomato soup

serves 2-3

ingredients

5 1/3 cups (800g) cherry tomatoes

1 onion (100g)

6 peeled garlic cloves

2 tbsp olive oil

1 cup (250ml) water

handful fresh basil

2 tsp vegetable stock

1 tbsp dried oregano

salt and pepper, to taste

 

method

PREHEAT YOUR OVEN TO 200C / 392 F

1. Firstly, peel and chop your onion roughly into quarters. Then, add them into a heat proof dish with the tomatoes and garlic cloves. Drizzle with 2 tbsp olive oil, then place into the oven and cook for 40 minutes.

2. When the vegetables have cooked, removed them from the oven and leave to cool for 5-10 minutes. After this, pour the contents from the dish into a blender, followed by the basil, oregano, vegetable stock and water. Blend until as smooth as you can get it.

3. Next, place a sieve on top of a medium saucepan. Pour 1/3 of the soup from the blender, and onto the sieve. Then, using a spoon, press the mixture through the sieve. When the majority of the mixture has passed through, repeat with a following 1/3 until all of the soup has been used up, and all that remains in the sieve is a thick paste. Then, throw the paste away and place the soup in the pan onto a medium heat. Add in some salt and pepper to taste, followed by 1/2 tsp of paprika. Stir together, and heat through for about 5 or so minutes until hot and the flavours have developed. Then, remove from the heat and serve.

 

Roasted Tomato Soup Roasted Tomato Soup

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