Saturday, February 16, 2013

Roasted Tomato Soup

I found myself with 2 kilo's of ripe tomatoes from the garden this weekend so it seemed  natural to make a soup and stock the freezer with some healthy lunches for work.  The vegetable garden has produced an abundance of zucchinis and tomatoes this year so expect a zucchini soup recipe to follow soon...

Tomatoes pre-roasting

I adapted a recipe from for a basic tomato soup.  Although my quantities are much larger too accommodate the amount of tomatoes I had, try halving the recipe amounts to make a smaller batch.

You will need

  • 2kg mixed tomatoes (I used roma, cherry and beef steak varieties)
  • splash olive oil
  • fresh thyme
  • small onion, chopped
  • garlic, chopped
  • 200g potato peeled and chopped
  • pinch of raw sugar
  • 2 tbsp of tomato paste
  • 2 cups of chicken or vegetable stock
  • Pre-heat oven to 200-220°C, place foil on two baking trays.
  • Halve the tomatoes and place in rows on the baking tray, sprinkle thyme sprigs over the tomatoes and drizzle with olive oil and a sprinkling of pepper.  Place in the oven and roast for 15-20 mins or until tender.
  • Heat splash of olive oil in a large stock pan, fry the onion and garlic for 2 minutes, add the potatoes and fry for another minute.  Add the sugar and tomato paste into the pan and stir through the potato, onion and garlic.  Cover with the stock and add an additional cup of water if the potatoes need to be covered a little more.
  • Allow the mixture on the stove to simmer until the potatoes cook.  Once the tomatoes are roasted added them into the stock mixture and simmer for 5 minutes.
  • Take the soup off the stove and allow to cool before blending.
  • Blend the mixture and return to the pan to reheat before serving.
  • Freeze leftover portions in small containers for lunch or bigger batches for a family meal.

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