There is just something about warm, comforting soups that does it for me, especially in the chilly evenings. One of my favourites and most loved soups would have to be my easy roasted tomato soup recipe. Roasting them instead of boiling them just makes a great difference and you retain most of the flavour. If you haven’t tried this version before, then no worries because I am going to share with you my recipe and I know if you’re a soup lover, then ready up the garlic bread because this one is for you. Unlike my butternut squash soup, this one tends to be a lot simpler but very delicious at the same time. Lightly spiced, and all you need is your oven and an immersion blender to do all the work for you. For this recipe, you will need;
Ingredients
- 6 quartered very ripe tomatoes
- 2 medium-sized onions
- 5 garlic cloves
- Salt to taste
- 1 tbsp olive oil and more for cooking
- A knob of butter
- 1 tsp coriander
- A tsp cumin
- Cayenne pepper to taste (optional)
- 2 cups vegetable stock
- 2 tbsp balsamic vinegar
- Bacon for garnish
METHOD
- Preheat your oven to 200°C fan assisted oven.
- In a roasting dish, add your tomatoes, onions, garlic and salt to taste.
- Pour in some olive oil, mix together and into the oven for 45 minutes.
- In a preheated saucepan, add your butter and olive oil, once melted, sweat your onions and garlic for around 5 minutes.
- Add coriander, cumin and cayenne and give it a good stir to mix well with the onions.
- Add your well-roasted tomatoes and let them cook with the spices for another 5 minutes.
- Pour in your stock and let them simmer until slightly reduced.
- Then using an immersion blender or a normal blender, blitz until smooth.
- Let it simmer once more for around three minutes, check your seasoning.
- Add your balsamic vinegar stir for a couple of minutes.
- Serve, garnish with some bacon bits and olive oil.
- Enjoy.
