Spiced Tomato Soup with Oven Roasted Tomatoes

A subtly spiced tomato soup featuring oven-roasted tomatoes, fresh herbs, and a touch of cream for a rich finish.

Vegetarian Healthy Soup Tomato Spiced

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

40.2g

per serving

160.8 g total

Fat

45.6g

per serving

182.4 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

to taste

CondimentsSauces

tbsp

Tomato Purée

Dairy

Double Cream

tbsp

Crème Fraîche

for serving

Liquids

Vegetable Stock

can use chicken stock if not vegetarian

NutsSeeds

sprigs

Thyme

fresh

cloves

Garlic

roughly chopped

handful

Coriander

fresh leaves, roughly chopped

OilsFats

Olive Oil

for roasting tomatoes

Olive Oil

for the soup base

Vegetables

piece

Tomatoes

on the vine, halved widthways

piece

Onion

roughly chopped

piece

Red Chillies

long, finely sliced

Tomatoes

ripe, mixed, roughly chopped

Method

Preheat the oven to 150°C.

Place halved tomatoes on a tray, drizzle with oil, season, and scatter thyme.

Roast for 4 to 6 hours until slightly dried.

Turn off the oven and let tomatoes cool inside overnight.

Heat olive oil in a pan and fry onions for 3 minutes until soft.

Add garlic, chillies, tomato paste, and chopped tomatoes then fry for 3 minutes.

Add most of the coriander and stock, boil, simmer for 4 minutes, and blend to a puree.

Return soup to the pan, season with salt, pepper, and sugar, then stir in cream and simmer for 1 minute.

Ladle soup into bowls and garnish with roasted tomatoes, crème fraîche, oil, and coriander.