Roasted tomato soup
INGREDIENTS
- 2 tbsp butter
- 1 brown onion
- 1.5 tbsp tomato paste
- 1 L of vegetable stock or chicken stock
- Salt and pepper, to taste
Roasted vegetables
- 1-1.2 kg of assorted tomatoes (mixture of whole cherry and plum tomatoes for sweetness, and regular tomatoes, halved)
- 1 garlic bulb (halved crosswise)
- 1-2 red or yellow capsicum (halved)
- 1 red onion (quarted)
- Olive oil
Herbs and spices
You can choose your own adventure with the herbs and spices, choosing to go for more of an Italian vibe (e.g., rosemary, thyme, and basil), or smokey, chilli vibe (smoked paprika, cayenne, and chilli flakes).
STEPS
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Preheat oven to 190ºC.
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Place the vegetables to be roasted onto a baking tray, alongside any herbs. Add 2-3 tbsp of olive oil, a good pinch of salt, and mix well. Bake for 45 minutes to 1 hour — the vegetables should have some darkened, charry bits.
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In a deep saucepan, add butter and the diced onion, and saute until softened. Add the tomato paste and any spices, and cook for a few minutes. Add all of the roasted vegetables, cover with the stock, and simmer for 10-15 minutes.
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Remove from the heat, and blend with an immersion blender. Season to taste with salt and pepper, and serve.
