In need of a super speedy but delicious lunch? My roasted tomato soup is here to help.
I am a firm believer that not all tomato soups are created equally. There are some that are way to acidic and the taste is just not enjoyable and then you have others that taste like unseasoned pureed tomatoes, I mean what’s the point right??
My version is sweetened by the addition of roasted red peppers and mellowed out by the heavy cream.
Let’s get cooking…
Place tomatoes and bell pepper on a roasting tray, toss with 1 teaspoon olive oil and salt. Roast at 200C for 35-40 minutes until blistered. While that is roasting, sweat the onions in olive oil and butter with a pinch of salt until they are translucent.
When the tomatoes are ready, remove the skin from the bell pepper and add the tomatoes and pepper to the onions along with ½ cup of water. Season with chilli flakes, thyme, salt and pepper. Allow to simmer on low heat for 30 minutes so that the flavour concentrates. After 30 minutes, add in the basil then blend with a hand blender.
Spoon into bowls and top with 2 tablespoons of cream per bowl if using.
Serve with a side of grilled cheese (braaibroodjies) for dipping, this is an essential step in my opinion!
Ingredients
8 plum tomatoes, halved
1 red bell pepper
salt
black pepper
½ tsp chilli flakes
10 basil leaves
½ onion, diced
1 tblsp Olive oil
1 tblsp butter
½ tsp thyme
4 tblsp cream, optional
Directions
- Place tomatoes and bell pepper on a roasting tray, toss with 1 teaspoon olive oil and salt. Roast at 200C for 35-40 minutes until blistered
- While that is roasting, sweat the onions in olive oil and butter with a pinch of salt until they are translucent.
- When the tomatoes are ready, remove the skin from the bell pepper and add the tomatoes and pepper to the onions along with ½ cup of water
- Season with chilli flakes, thyme, salt and pepper.
- Allow to simmer on low heat for 30 minutes so that the flavour concentrates
- After 30 minutes, add in the basil then blend with a hand blender
- Spoon into bowls and top with 2 tablespoons of cream per bowl if using
- Serve with a side of grilled cheese for dipping.