Roast Tomato Soup

by | Jun 9, 2020 | Recipes, Soup

  • 650g Roma tomatoes, halved lengthwise
  • 3 cloves garlic
  • 1 large brown onion, peeled and quartered
  • 1 medium red capsicum, halved and deseeded
  • 20g olive oil
  • Himalayan sea salt and freshly ground black pepper
  • 250g sweet potato, peeled and roughly chopped
  • 3 tbsp tomato paste
  • 750g filtered water
  • 1 tbsp vegetable stock paste
  • 1 tbsp basil and parsley leaves, roughly torn

Method:

  1. Preheat oven to 180°C. Place tomatoes, garlic, onion and capsicum on a lined baking tray and drizzle with oil, season with salt and pepper, and roast for 1 hour, or until soft and charred on the tops.
  2. While vegetables are roasting, put sweet potato, tomato paste, water and stock paste in TM bowl and cook for 30 mins/100C/speed 1.
  3. Add the roast vegetables and blend for 1 min/speed 9. 4. Adjust the seasoning to your taste and garnish with fresh herbs.

NB: Pour soup through a strainer or colander to remove any skins and thick tomato pieces if you like a smoother consistency.

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