Roasted Tomato Soup
The first time I made this soup, I had an excess amount of tomatoes, I got some and so did Anirudh my husband. I wanted to try something else, but I got bored with the usual tomato soup, I had red capsicum with thought, and the taste came out redder.I usually get the veggies for my recipes from Gourmet Garden, they have the freshest produce and it is highly affordable too. They have all the herbs I need for my recipe and it is delivered within a day!
Ingredients
- 2 kilos of tomatoes
- 3 medium onions
- 2 carrots
- 2.5 tablespoons of Olive Oil
- 2 teaspoons pepper
- 3 teaspoons of salt
- salt per taste
- 1/2 a teaspoon cinnamon and clove powder
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon sugar
- 1 tablespoons oregano
- 1 more teaspoon salt
- Butter and Cheese
Instructions
- Preheat oven to 200C for 20 minutes
- Wash and cut 2 kilos of tomatoes for roasting
- Cut 3 medium onions
- Cut and peel 2 carrots
- Cut 25 grams of fresh thyme
- Transfer all these to a baking dish
- Add 2.5 tablespoons of Olive Oil
- Add 25 grams of fresh cleaned thyme
- Add 2 teaspoons pepper
- Add 3 teaspoons of salt
- Roast these in an oven at 200C for 30-45 minutes
- Take it out of the oven, let it cool to touch
- I split them
- Transfer to a mixer jar
- Blend in batches, I did about 6 times in mine!
- Add a little water while blending each batch
- Transfer to a kadai or pot
- I simmered it for 20 minutes
- Add salt per taste
- Add 1/2 a teaspoon cinnamon and clove powder
- [I added more! :’( ]
- Add 1 teaspoon freshly ground pepper
- Add 1/4 teaspoon Kashmiri Red Chilli Powder
- I mashed it using a nonstick masher
- Simmer for 5 minutes
- Add 1 teaspoon sugar
- Next add 1 tablespoons oregano
- Check for salt, I added 1 more teaspoon salt
- Serving time!
- You can add 1 tablespoon butter before serving too
- I served it hot with fresh coriander
- I like having it with cheese!
- Serve hot hot!