Some nights i just don’t feel like making an effort in the kitchen. This usually means a smoothie or quick soup for dinner (yes i have a blender obsession ) This rustic tomato soup is so simple you won’t be in the kitchen more than 5 minutes, and considering its minimal fuss it’s loaded with flavour and goodness! I invent stuff like this as I go, using what’s in my fridge as inspiration. I encourage you to get courageous in your kitchen and come up with your own magic too- a well stocked spice cupboard will always come in handy.
- 4 sun ripened tomatoes- good quality = good flavour!
- 1 red capsicum
- 1 small onion/shallot
- 1 large clove of garlic, or 2
- 2 tsp each of coriander and fennel seeds
- olive oil
- seasoning to taste
- 1-2 cups stock or water, depending how thick you like your soup
Preheat oven while prepping veg to 200C. Slice capsicum in half and remove seeds. Slice an X on top of the tomatoes, and peel and roughly chop onion and garlic. Throw everything into a small baking dish and drizzle with oil and sprinkle in the seeds. Roast until golden, slightly caramelised and bubbly. Remove any burnt skins- you don’t need to be pedantic about it though.
Option 2- throw everything in a pot with stock and bring to a simmer, then use a stab blender until smooth.
I used goats cheese as a topper- this added a nice creaminess without adding cream. Spiced chickpeas or toasted seeds and nuts are nice toppers too. I added some red peppercorns for a little zing.
This is the same soup recipe as above, but with baby carrots and fennel- YUUUUM!!! So easy! I added a little honey at the end to the carrots I reserved to top it (I wanted to do toasted chickpeas but didn’t have any ). A little yogurt and some of the toasted coriander seeds to finish. So easy. Experiment with what ever you have on hand- roasting first makes boring veg like carrot into something way more interesting, and the fennel and coriander seed really lifted it.