Recipe: Roasted Tomato Soup

3-4 Servings

What you need:

- 12 Salad Tomatoes

- 1 Tin of Chopped Tomatoes

- 2 Medium Chopped Onions

- Paprika Seasoning

- Basil Seasoning

- Salt and Pepper

- 5 Minced Garlic Cloves

- 2 1/2 Cups of Water

- Extra Virgin Olive Oil

- Basil leaf for dressing

(The magic of tomato soup is you can add so many different vegetables to make it your ideal dish)


- Preheat the oven to 230C.

- Wash all of your vegetables so they are clean and ready to cook

- Chop the Tomatoes into quarters.

- Place them in a bowl along with a generous serving of Olive Oil, Salt and Pepper and mix well.

- Transfer the Tomatoes to a lined baking tray and roast in the oven for 30 minutes.

- Once they are cooked, allow to cool for about 10 minutes before placing them in the blender.

- Add a small amount of water and the tin of Chopped Tomatoes into your blender and blitz until fully blended.  

- (Optional) Once blended, strain the soup to remove any unwanted Tomato Seeds/ Skin.

- In a large pan, heat 2 tbsp olive oil on a medium-high heat and allow the chopped garlic and onions to simmer.

-Pour the blended veg, 2 /1/2 cups of Water, Garlic, Seasonings, Salt and Pepper into the pan and allow to heat for 20 minutes.

- Pour the soup into serving bowls or store in the fridge for up to 3 days. (Make sure your left over soup is fully cooled before storing)


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