This afternoon it felt like we had completely by-passed autumn and headed straight into winter (including light snow dusting on the mountain). I have been thinking and talking about making roasted tomato soup for ages, so today was perfect for it. The smell was amazing while the tomatoes roasted. I think this is the easiest recipe ever, but next time I think I will add some onions in the oven and use basil instead of mint.
If you are keen to try:
Preheat the over to 180 celcius.
Cut in half 2.5 kilos of ripe tomatoes and place on baking trays, sprinkle with fresh oregano and salt and pepper and drizzle with olive oil. Place in the oven for 45 minutes to an hour. Once done add tomatoes to a pan and add 2 cups of chicken stock, 1 tablespoon sugar, 2 tablespoons balsamic vinegar and use an electric hand mixer to blend. Once smooth add a handful of fresh mint chopped and then simmer for a few minutes to allow the flavours to combine.
10 comments:
This looks super delicious! I have been making so much soup in the last several months and you can't get healthier than tomato soup. I will have to try this :)
mmm, that looks like perfection...
Oh yum! Your photos look so luscious!
I often make pasta sauce by roasting tomatoes, garlic and onions and then crushing it - roasting really brings out the tomato flavour - and you can go out while dinner cooks!
this looks really yummo.
I'm going to try this recipe out tonight. Thanks.
oh wow, yummm. i love dipping toasted cheese sandwich in tomato soup.
slurp-tastic.
So yummmm.
Have you tried lovely ripe capsicum with the tomatoes? Thats good too. Thanks for sharing.
This looks great - simple, easy but delicious.
What cookbook is this from?
The one in the picture looks like it has great pictures (always a plus).
Thanks!
The book in the photo is No Time to Cook by Donna Hay, it is fantastic, as are all her books and looks beautiful.
YUMMY! I'm going to try this this week. Excitement! Love Donna Hay. You've photographed this so beautifully xx
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