Smoky roast tomato soup
Smoky roast tomato soup
Why buy tomato soup when you can make your own that tastes great and is so much better for you!
Servings
Prep time
Cook time
Recipe
Ingredients
- 10-12 large tomatoes, halved
- 1 Spanish red onion, quartered
- 1 brown onion, quartered
- 2-3 cloves of garlic, quartered
- Few springs of fresh lemon thyme and rosemary
- 2 red capsicums, de-seeded and chopped into 2 cm pieces
- ½ chopped chilli (optional)
- ½ cup of vegetable broth or stock
- 1 tbsp smoked paprika
- 500ml of filtered water
- Salt & pepper to taste
- Olive oil
Method
- Put all the vegetables onto a baking tray lined with baking paper, season with salt and pepper and drizzle with olive oil. Roast on 190ºC for about 45 minutes or until soft and golden brown.
- Remove herbs and tip all the vegetables into a pot, making sure to use the pan juices from the roasted tomato. Add the stock and water, add the paprika and bring to boil. Reduce the heat and simmer the soup for 30 minutes. Check the seasoning and adjust if necessary.
- Turn the heat off and let the soup cool down. Once cooled, place in blender and blend to a smooth consistency. Return to the pot and warm up.
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