A wonderfully flavourful roasted tomato soup recipe to remind us how delicious homemade can be.
Growing up with tinned soup instantly makes people hate the idea of having soup for a meal. But it doesn’t have to be that way. Homemade soups are the easiest thing to make and hundred times more flavourful than canned, salty soup.
This recipe is perfect to use up the abundance of tomatoes that are in season. I find using a plum tomato, Roma, or San Mariano gives a thicker soup but any tomato works well. The fresher the better!
Enjoy with a gooey grilled cheese sandwich!
(Makes 2 servings)
10 medium tomatoes, quartered (Roma or San Mariano work best)
1 medium bulb garlic
1 small onion
1 medium red bell pepper, deseeded and quartered
1 or 2 red chilies, deseeded and quartered (optional)
2 tablespoons extra virgin olive oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
ground black pepper, to taste
Preheat the oven to 400°F / 205°C. Prepare a sheet pan with a thin coat of cooking spray. Set aside.
Quarter the tomatoes, red pepper, and chilies (if using), remove the skins from the onion and garlic, then place on the sheet pan. Drizzle with oil and sprinkle on seasoning, salt, and ground black pepper. Roast for 30 to 40 minutes until the vegetables darken and begin bubbling.
Transfer the roasted tomatoes, vegetables, and garlic to a high-powered blender. Cover the lid with a dishtowel and pulse a few times to break them up before blending on high until the mixture is smooth. (Alternately, put tomatoes, roasted vegetables, and garlic into a deep pot and use an emersion blender to blend until smooth.)
Taste for seasoning and adjust as required. Serve while hot.
Make it extra indulgent with a splash of cream, or a drizzle of seasoned olive oil (optional).
Nutritional Information Per Serving:
total calories = 277 | total fat = 14.72g | saturated fat = 2.08g | cholesterol = 0mg | sodium = 627.5mg | net carbohydrates = 27.88g | dietary fibre = 7.88g | sugars = 19.24g | protein = 6.11g