I think food bloggers are on a mission to beat the cold these days. I keep seeing great recipes for comfort food everywhere. It’s great to see so many ideas and people so enthusiastic about their food. Makes me feel like I’m not the only one 😉 I love reading food blogs (as long as they talk about food and not their daily activities) and a few days back I came across this really lovely food blog called Mama’s Gotta Bake. ‘Mama’ made roasted tomato soup a few days back and it looked divine. My first instinct was to try it immediately, so I read a few other recipes and discovered my own! Thanks Mama’s gotta bake for the inspiration!
I picked up good bits from a lot of recipes and made a soup so tempting that anyone who has it, will definitely ask for a second serving! It tasted HEAVENLY! I actually had to make another batch after the first one was devoured by me and mum! 🙂
For the Soup
2 tbsp Olive Oil
1 tbsp Butter
2 big Fresh Tomatoes
1/2 Green Chili Deseeded (use the big green chilis, they are milder)
2 tbsp Tomato Puree
1 whole Red Onion (Chopped)
3 cloves of Garlic
1 tsp Sugar
1 tbsp Plain Flour
500 ml of Vegetable Stock (You can add two veg stock cubes to 500 mls of hot water)
Salt and Pepper to taste
Fresh Cream to serve
For the Croutons
3 Slices of bread
Oil for deep frying
For the soup:
Preheat oven at 180 degree Celsius for 5 minutes.
1) Cover a baking tray with foil. Toss in the quartered tomatoes, sliced chili and garlic cloves. Drizzle about 1 tbsp of olive oil and season with salt and pepper. Toss the ingredients to mix everything. Roast these in the oven for about 20 minutes at 180 degree Celsius.
2) When you have 5 minutes left for your tomatoes, take a pan and add 1tbsp of olive oil and butter to it. Add in the chopped onions and cook them on low flame until just light brown. Once the onions are brown, add in the tomato puree and cook for about 2 minutes on low flame.
3) After 20 minutes, your tomatoes will be done, take them out.
4) Toss the roasted tomatoes to your onion mix and add sugar. Do not leave out the juices on the base of your baking tray, add them too. Cook for a minute on low flame.
5) Add in the vegetable stock, salt and pepper, boil the soup on high flame. Once boiled, switch of the gas and using a hand blender, puree the soup. Once pureed, sieve the soup to get that velvety consistency and put it back on the gas on medium flame. Add in 1 tbsp of flour mixed with a little water to the soup (you could add it in straight away but that will form lumps). Boil again and take off the flame. Your soup is ready!
For the Croutons
1) Dice slices of bread into really small pieces. Ideally, you should have 16 pieced from one slice of bread.
2) Deep fry the croutons until golden brown. Take them out and drain on a kitchen paper.
Serve your soup with a drizzle of fresh cream and a few baby basil leaves (or not)! Add in the croutons for that crunch! Enjoy your soup piping hot and leave your comments to let me know if you liked it.
Keep Warm and Keep Cooking!
- Tomato and Capsicum Soup (sugarnspicebyradhika.wordpress.com)
- Carrot and Coriander Soup (sugarnspicebyradhika.wordpress.com)
- Roasted Tomato Soup (mamasgottabake.wordpress.com)