Credits: Taste​

Winter is almost here, and what better way to thaw the chill than with a steaming bowl of comforting goodness? Enter this irresistible Roasted Tomato Soup, a delightful blend of winter's finest ingredients that will warm your heart and soul. Picture this: juicy tomatoes, roasted to perfection, releasing their natural sweetness and adding a burst of flavour to every spoonful. It's like a cosy blanket for your belly!

Ingredients:

1kg Roma tomatoes, halved

2 tbsp olive oil

3 sprigs of fresh thyme

1 medium brown onion, chopped

2 garlic cloves, crushed

200g sebago potato, peeled, chopped

2 tbsp tomato paste

2 tsp brown sugar

2 cups Massel vegetable liquid stock

Fresh thyme leaves to serve

Bread to serve

Salt, to season

Instructions:

1. Preheat your oven to 220C/200C fan-forced. Place the tomatoes on a baking tray, drizzle them with half of the oil, and sprinkle with thyme. Season with salt and pepper. Roast them in the oven for about 15 to 20 minutes or until they become tender.

2. Meanwhile, heat oil in a saucepan. Add the onion, garlic, and potato. Cook, stirring occasionally, for 5 minutes. Then, add the tomato paste and sugar. Stir in the stock and 1 cup of cold water. Cover the saucepan and bring to a boil. Reduce the heat to low and let it simmer for approximately 15 minutes or until the potato becomes tender.

3. Once the tomatoes are done roasting, add them to the stock mixture. Carefully blend the soup until smooth. Sprinkle with thyme.

4. Serve the soup with crusty bread.

Optional ways to make this dish extra special:

• Top with crispy bacon bits and a sprinkle of freshly grated Parmesan for an extra flavour boost.
• Add a pinch of spicy chilli flakes to give the soup a kick.

 

[Irene Anthony]

Looks delicious and easy to make - perfect for the colder days ahead - thank you for sharing

 

[Nana Zorak]

That sounds delicious it's a great idea to add some chilli flakes if you don't mind the extra heat I will do that one day soon especially as next week will be colder in Queensland.

 

[pixiemoon]

View attachment 20550
Credits: Taste​

Winter is almost here, and what better way to thaw the chill than with a steaming bowl of comforting goodness? Enter this irresistible Roasted Tomato Soup, a delightful blend of winter's finest ingredients that will warm your heart and soul. Picture this: juicy tomatoes, roasted to perfection, releasing their natural sweetness and adding a burst of flavour to every spoonful. It's like a cosy blanket for your belly!

Ingredients:

1kg Roma tomatoes, halved

2 tbsp olive oil

3 sprigs of fresh thyme

1 medium brown onion, chopped

2 garlic cloves, crushed

200g sebago potato, peeled, chopped

2 tbsp tomato paste

2 tsp brown sugar

2 cups Massel vegetable liquid stock

Fresh thyme leaves to serve

Bread to serve

Salt, to season

Instructions:

1. Preheat your oven to 220C/200C fan-forced. Place the tomatoes on a baking tray, drizzle them with half of the oil, and sprinkle with thyme. Season with salt and pepper. Roast them in the oven for about 15 to 20 minutes or until they become tender.

2. Meanwhile, heat oil in a saucepan. Add the onion, garlic, and potato. Cook, stirring occasionally, for 5 minutes. Then, add the tomato paste and sugar. Stir in the stock and 1 cup of cold water. Cover the saucepan and bring to a boil. Reduce the heat to low and let it simmer for approximately 15 minutes or until the potato becomes tender.

3. Once the tomatoes are done roasting, add them to the stock mixture. Carefully blend the soup until smooth. Sprinkle with thyme.

4. Serve the soup with crusty bread.

Optional ways to make this dish extra special:

• Top with crispy bacon bits and a sprinkle of freshly grated Parmesan for an extra flavour boost.
• Add a pinch of spicy chilli flakes to give the soup a kick.

Sounds yummy. Will give it a go.