Roasted Tomato Soup Recipe



Serves 6-8


1.5kg Rosa tomatoes, halved

60ml olive oil

salt and pepper

15ml castor sugar

2 red onions, peeled and chopped

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10ml chopped garlic

1 litre of chicken stock

a handful of fresh basil, chopped

salt and pepper

Cream (optional)


Preheat the oven to 180degC.

Place the cut tomatoes on a baking tray. Drizzle with half the olive oil. Season with salt and pepper and sprinkle over the castor sugar.

Roast for 20-30 minutes, until soft and slightly caramelised.

Meanwhile, heat the remaining oil in a pot and gently fry the onions and garlic for 10 minutes.

Remove the tomatoes from the oven and add to the onions in the pot.

Stir to combine, then add the stock and half the basil. Cover and cook for 10 minutes.

Blend until smooth.

Stir in the rest of the basil and serve. For a creamy soup, add 60ml of fresh cream.



Source – iol

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