Spicy roasted tomato soup for Meatless Mondays
I just love tomatoes and tomato soup is one of my all time favourites!! One of my first posts was about tomatoes and various tomato dishes –you can find the post here!
This soup is easy to make and very delicious!
1.5kg ripe tomatoes (preferably baby Rosa tomatoes)
1 large onion, peeled and sliced into chunks
4 cloves garlic, peeled and crushed
30ml tomato paste
45m brown sugar
10ml ground cumin
2.5ml ground cajun spice
a pinch of ground coriander
a pinch of turmeric
a pinch of cayenne pepper
15ml fresh thyme leaves
30ml fresh orégano
salt and freshly grounded black pepper
60ml olive oil
500ml vegetable stock
And make it like this:
Pre-heat the oven to 160ºC.
Place the tomatoes into a roasting pan (If you are using large tomatoes, fist blanch them in hot boiling water for 50 to 60 seconds. Then drain and remove the skins and slice into quarters.)
Add the onion, garlic, tomato paste and sugar and mix.
Sprinkle the cumin, Cajun spice, coriander, turmeric, cayenne pepper, thyme leaves and orégano over.
Season with salt and black pepper and drizzle the olive oil over.
Place in the oven and roast for 20 minutes.
Add 250ml of the vegetable stock and cook in the oven for another 20 minutes. Remove from the oven and cool slightly. Place in a liquidizer and blend until smooth.
Return to the roasting pan and add the last 250ml vegetable stock. Place back into the oven and cook again for another 20 minutes.
Ladle into serving bowls and garnish with some orégano, chives and thyme.
Serve with crusty bread!
This is a wonderful tasty soup and taste even better if you leave it for 24 hours, reheat and serve!!