We've had a super crop of tomatoes in our local Community Vegetable Garden over the past few weeks. This robust, nourishing soup is a terrific way to use them and it's so easy to make - just throw all the ingredients into the roasting pan, roast for 45 minutes, add a little water or stock and then puree.
- Prep Time : 25 minutes
- Cook Time : 45 minutes
- Yield : 2L
- ripe tomatoes - 1.5Kg, halved lengthways, calyx removed
- red onion - 1, peeled and quartered
- medium red capsicum (bell peppers) - 1, quartered, membranes and seeds removed
- garlic - 2 cloves, peeled
- dried thyme - 1 teaspoon
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- dried chilli flakes - 1/2 teaspoon
- extra virgin olive oil - 2 tablespoons
- balsamic vinegar - 1 tablespoon
- salt and freshly cracked pepper
- water or chicken stock - 1 cup
- homemade basil pesto - optional
- natural thick yoghurt - optional
Preheat oven to 180C (160C fan-forced). Place all ingredients, except for the water, into a large baking dish. Roast for 40 - 45 minutes.
Remove from oven and add the water. Ladle into a food processor or blender and puree until smooth. Do this in batches. Ladle into soup bowls. Swirl a little homemade basil pesto through each bowl. Serve with garlic toast or bruschetta and a fresh green salad.