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Roasted tomato soup

Aug 28, 2020 | Mains, Vegetarian

I have seen many recipes for roasted tomato soup or a gazpacho (cold tomato soup) made with roasted tomatoes. But the first time I developed one for a recipe book was for my cookbook Make five. I get very excited when I think about this thick and flavourful soup. The flavours are more intense and interesting than an ordinary boiled soup and so easy to make. It’s ideal for a midweek meal or a comforting family weekend meal. Remember that roasted tomatoes cook very quickly, so keep the veggies relatively even in size so that they roast evenly. The colour of the soup is not a deep red, but it just adds to the appeal.
Roasted tomato soup

Recipe from Make Five/ Maak vyf
Serves 4 – 6

1 kg ripe tomatoes, cut in wedges

300 g cherry tomatoes, halved

2 onions, cut in wedges

2 cloves of garlic, quartered

2 large red peppers, seeded and cut in strips

2 carrots, peeled and thinly sliced

2 leeks, cut in thick slices

45 ml (3 tbsp) fresh thyme leaves

45 ml (3 tbsp) olive or avocado oil

lemon juice, salt and pepper

750 ml (3 cup) vegetable or chicken stock or strong Rooibos tea

1. Preheat the oven to 180 °C and line a large baking tray with baking paper.

2. Place all the veggies, thyme and oil in a large mixing bowl and mix well.

3. Place the veggie mixture on the baking tray and season to taste.

4. Roast 45 minutes or until veggies are cooked and golden brown, but not too dark. Remove any pieces that are too dark or burnt.

5. Place everything on the baking tray in a large pot, but keep a few cherry tomatoes aside. Stir in the stock and blend with a hand blender or in a blender. Season to taste and heat until warmed through. Add a little extra water if it is too thick to your taste.

6. Serve hot with more herbs, like parsley, basil or basil pesto, sour cream or a drizzle of olive oil. Top with some of the remaining cherry tomatoes and add a good grind of black pepper. The soup is also delicious with fresh avocado.

1. Season the soup with paprika or smoked paprika to taste, after it has been blended.

2. The roasted veggies can also be served as a side dish. Don’t blend the veggies with the stock as in the recipe, but serve as is or in couscous or pasta.

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