Remember how I mentioned in my last post that I am *trying* to eat healthier? Well, that’s been a fair challenge with sweets and samosas ever present in the house. My cousin was over a few days back and we got talking about how we both aren’t big fans of tomato soups and then we both had the same complaint. Our childhood memories of watery and bland tomato soup served in trains is one of the primary reasons why we dislike it. So as a result of that crib session, I tried making my version of roasted tomato soup, which is fairly hassle free. Not convinced yet? Well have a look and it might change your mind!
Did that change your mind? Well, let’s see what it takes to make a delicious bowl of this! Also, just to let you know, I am not a fan of tomatoes, so trust me on this one.
- 350 grams Tomatoes (Cut into 8 pieces)
- 2 Medium Onions (Roughly cut into same sized pieces as the tomatoes)
- 10 cloves of garlic (Add more if you are a fan)
- Half Liter Hot Water
- Half Teaspoon Dried Thyme
- Half Teaspoon Dried Basil
- Half Teaspoon Extra Virgin Olive Oil (Optional)
- Salt and Pepper to taste
- Two pieces of toasted brown bread
The making process is simple, the only thing you need is a little time. Let’s get started.
- Take a large cake tin, and line it with a big aluminium foil, leaving enough to completely cover the vegetables
- Add in the tomatoes, onion and garlic evenly spreading them around the tin
- Add in the basil, thyme, salt and pepper, mix the aromatics around and cover the vegetables completely in the foil, making it a covered parcel on your baking tin
- Put the tin in a pre-heated oven at 180 degrees for 40-45 minutes
Remove the tin once the timer beeps and now comes the fun and slightly messy part!
Blitzing and Finishing Process:
- Let the vegetables cool a bit, and take a hand blender or food processor or mixer and blitz everything to a fine paste
- In a large pan, add the blitzed paste and the hot water till it comes to a gentle boil
- Once the soup starts boiling, it’s ready to be served
- You can garnish using extra virgin olive oil, or use it as it is which makes it an oil free, yummy and healthy recipe
- You can also serve toasted brown bread to make it a meal
And that’s about it. My recipe for a roasted tomato soup. Simple, isn’t it?
When does one make this?
- Love soups (Duh!)
- On a diet, #NewYearNewMe peeps
- Making lunch for one, and couldn’t be bothered to make too much of an effort
- For a delicious and healthy lunch option (Or dinner!)
- Cold weather, comfort food
- When the soup is gently boiling, taste to adjust flavour
- If you are not very good with the blender, this is the part when you call the mommy (or the better half)
- For people who want to make this an award winning party dish, you can add some heavy cream once you have brought it down from the stove (I wouldn’t recommend it, but whatever suits your fancy)
- The roasted vegetables out of the oven, when blitzed and reduced on a pan will also make for a very yum pizza base sauce
It’s super easy to make, and tastes yum. So go make and let me know how it goes. Happy slurping!