7 September, 2015
Roast Tomato and Garlic Soup
Roast Tomato and Garlic Soup
Serves: 4-6
Ingredients:
- 2kg tomatoes, juice or sauce tomatoes
- 2 small red capsicums
- 2 small red onions
- 1 full garlic bulb
- 2 tablespoon mixed herbs
- 2 litres of chicken of vegetable stock
- Salt and pepper, to taste
Method:
- Preheat the oven to 180 degrees Celsius
- Chop tomatoes into halves or quarter, core and chop red capsicums into large chunks, peel and halve the red onions and leave the garlic bulb whole and cut in half horizontally. Place everything into a heavy based roasting dish. Sprinkle eventually with the oil and the mixed herbs.
- Roast in the oven for 30-45 minutes until the tomatoes are sticky and golden on the surface.
- Remove the garlic bulbs and the pour everything else into a stock/soup pot and cover with 2 litres of vegetable stock. Simmer for 30 minutes
- Prior to starting the next step you will need to prepare and get your damper in the oven for both to be finished at the same time
- Use a hand held stick blender to completely blitz the contents of the pot until completely smooth. Return to the stove top and continue to simmer for another 30 minutes or until the soup has reduced to your preferred thickness.
Recipe Notes:
- Store covered in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.