Classic Roasted Tomato Soup

Make easy classic soup recipes in our favourite flavours, with an epic roast vegetable and blended vegetable hack to make the easiest soups ever:

- Bacon and Broccoli Soup
- Roasted Tomato Soup
- Chicken and Corn Soup
- Butternut Soup

These easy soup recipes make an easy winter dinner idea and easy lunch recipe. These easy soups are perfect to prep ahead and a great way to use leftover vegetables too.

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FULL RECIPE

Serves 2
Hands-on time: 10 minutes
Hands-off time: 35 minutes

INGREDIENTS

350g tomatoes
1 red pepper, deseeded and quartered
1 onion, quartered
5 cloves garlic
1 red chilli
1 tsp Hinds Spices Cayenne Pepper
3 tbsp olive oil
tsp salt
1 tsp Hinds Spices Pure Black Pepper
cup basil leaves, plus extra for the garnish
2 tbsp tomato paste
2 cups (500ml) vegetable stock

Serving suggestion:
Toasted bread

METHOD

1. Preheat the oven to 180C and line a medium-sized baking tray with foil. *Chefs Tip: Lining the dish with foil makes for an easy clean-up!

2. Arrange the tomatoes on the baking tray in an even layer. Add the red pepper, onion, garlic cloves and chilli in between the tomatoes.

3. Sprinkle over the Hinds Cayenne Pepper Spice and drizzle over the olive oil. Season with salt and the Hinds Spices Pure Black Pepper and stir through to coat all the vegetables.

4. Place the dish in the oven for 45 minutes or until the tomatoes are completely soft and cooked.

5. Transfer the ingredients to a blender along with the basil and tomato paste.

6. Blend on high speed for 1-2 minutes or until the tomato mixture breaks down and turns into a soup-like consistency. Add in the vegetable stock and blend again for 1-2 minutes or until the soup is rich and creamy.

7. Serve in soup bowls with fresh basil and slices of toast and ENJOY! *Chefs Tip: Pour leftover soup into a zip seal bag to freeze for another time! Soup can be frozen for up to a month.

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