Easy Roasted Tomato Soup

I don’t know about you but I am a big soup eater. Maybe it is the warmth and comfort or maybe I am drawn to soup because it is packed with vegetables and soup is easy to digest. Because of my Achalasia I enjoy food that can’t get stuck in my oesophagus.  This winter I have been making loads of roasted vegetables soups and then just blend it in my Omniblend. It is so easy, no fuss, very little washing up and the flavours become more delicious and caramelised. Roasted tomato soup is one of my favourites and I am so glad I finally got a chance to photograph it,

This recipe does only require one pan and using a blender, and is great when you have a bounty of tomatoes in season. Because the recipe does not use any stock I always feel I wish I made more. So double it up if you are feeding a crowd.

Roasted tomato soup is one of my favourites and I am so glad I finally got a chance to photograph it, when you learn a new skill like photography it takes a while before you feel confident that you know what you are doing, although I am still not at a stage where I will call myself a professional photographer, I have come along way and I share these pictures with confidence. Because I have learned to nail, light, focus and all the design elements that makes a great photo. When I style and photograph pictures I can do it for hours, and feel that most of the time my days are too short to really to all I want to do. But I am getting there, learning to work faster and be more productive with the time that I have.

The beautiful cloth comes from my mom’s linen drawer, I don’t know the history but it is one of my favourites. The enamel mugs I bought on e-bay when we still lived in the UK and I can remember that the postage costs more that the 8 mugs and teapot. But I am still using them today for camping and they have a special place in my heart.

Roasted Tomato Soup

• Author: Ankie Niesing
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 3 1x

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Description

My absolute favourite soup, so delicious and fragrant. The tomatoes becomes sweet after roasting, the perfect soup for a winters evening.

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Scale 1x2x3x

Ingredients

2 cloves of garlic

2 red onions

2 tbs olive oil

2 punnets cherry tomatoes

1 kg large tomatoes chopped

1 pepper chopped

125ml – 250ml coconut milk or cream (depends on your taste, but don’t make the soup to thin)

handful fresh basil

1 tbs balsamic glaze

salt and pepper to taste

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Instructions

Preheat oven to 200’C.

Chop all ingredients and place in baking tray. Drizzle with olive oil and sprinkle with salt, add thyme sprigs.

Roast in the oven for about 30 minutes until the tomatoes are soft but also caramelised and slightly brown and burnt on the edges.

Remove from oven, you can either place all the ingredients in a pot and blend with an immersion blender or I like to add mine to my Omniblend.

Blend until smooth and add balsamic glaze, coconut milk and fresh basil leaves. Blend again and season with more salt if needed.

This recipe does not use stock, the tomatoes have enough liquid of it’s own.

Serve with a drizzle of coconut milk, olive oil, basil and some chilli flakes.

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Notes

I have come to really enjoy adding some cooked gnocchi to this soup, it makes it extra filling and delicious.

The balsamic vinegar is to reduce the acidity, but use vinegar or glaze. The glaze is just a bit sweeter and thicker.