There are many recipes for a tomato soup, but roasting the tomatoes gives this recipe an extra special flavour. It’s really easy to make and is ideal for both a midweek meal and when entertaining family and friends.
Serves 4 – 6
1 kg ripe tomatoes, cut into wedges
300 g cherry tomatoes, halved
2 onions, cut into wedges
2 cloves garlic, quartered
2 large red peppers, seeded and cut into strips
2 carrots, thinly sliced
2 leeks, thickly sliced
45 ml (3 tbsp) fresh thyme leaves
45 ml (3 tbsp) olive or avocado oil
lemon juice, salt and pepper
750 ml (3 cup) strong Rooibos or vegetable stock
1. Preheat the oven to 180 °C. Line a large baking tray with baking paper.
2. Place all the veggies, thyme and oil in a large mixing bowl and mix well.
3. Place the veggie mixture on the baking tray and season to taste.
4. Roast 45 minutes or until the veggies are cooked and golden brown, but not too dark.
Remove any pieces that are too dark or burnt.
5. Transfer everything from the baking tray into a large saucepan, but keep a few cherry
tomatoes aside. Stir in the Rooibos or stock and blend with a hand blender. Season to taste
and heat until warmed through. Add a little extra water or Rooibos if it is too thick to your
preference.
6. Serve hot with more herbs, such as fresh basil or basil pesto, dollops of plain double thick
yoghurt, sour cream or a drizzle of olive oil. Feta or pecorino cheese is also delicious with
the soup and even a few cubes of avocado.
Tips
1. Once blended, season the soup with paprika or smoked paprika to taste for a different
flavour profile.
2. To make the soup more filling, stir in fried bacon or chorizo sausages. Just make sure that
excess fat has been cut off or fried out, so that it doesn’t affect the soup.
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