Simple Roasted Tomato Soup

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.

Ingredients:  10982404_10205794792702071_7546371502829911249_n

  • 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

Method:

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 1- throw everything into your blender with some stock and blend until smooth.  10422174_10205794796302161_5404020987951727072_n

Option 2- throw everything in a pot with stock and bring to a simmer, then use a stab blender until smooth.

Serving suggestions:

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.

Serves 2

 

Variation: Roasted Carrot and Fennel Soup 
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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.

 

 

 

 

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