Roasted Tomato Soup
A rich satisfying classic soup with a few flavourful twists and garnished to perfection.
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Servings: 4 generous serves
Equipment
- TM5 or TM6
Ingredients
- 1 Kg tomatoes cut in half or quarters if large
- 4 cloves garlic skin on and crushed
- 1 tsp sea salt flakes heaped
- 2 tsp brown sugar
- 2 tbsp olive oil
- 1 brown onion peeled and cut into quarters
- 1 stick celery chopped in 4 pieces
- 30 g butter
- 1 tbsp tomato paste heaped
- 2 sprigs fresh basil leaves only
- 1 tsp ground paprika
- 2 strips orange zest
- 400 g chicken stock
- salt and pepper to taste
- Grated parmesan, sour cream, croutons and a few basil leaves to serve
Instructions
- Pre-heat oven to 200℃ (fan)
- Place cut tomatoes with 4 smashed garlic cloves in a baking dish. In a small bowl combine: 1 heaped tsp seal salt flakes, 1 tsp brown sugar, 2 tbsp olive oil and a pinch of pepper. Pour over tomatoes and coat all, (I use my hands for this). Cook 25 mins. Set aside until needed.
- Add onion and celery to Thermomix bowl and chop 3 secs/speed 5. Scrape down sides and add 30g butter. Sauté 4 mins/100℃/speed 1/no measuring cup/basket sitting on lid.
- Add remaining ingredients, including the tomatoes and juice. Pop out the garlic from their casing, (throw away casing) and don't forget to add the remaining 1 tsp brown sugar! Cook 30 mins/100℃/speed 1/no measuring cup/basket sitting on lid.
- Taste and adjust seasoning.
- Check that you have not exceeded the Max fill line and blend:- TM6, with measuring cup on, use Blend mode for 1 minute- TM5 1 min/speed 5 gradually moving up to speed 9/measuring cup on.
- Garnish with some sour cream, croutons, some finely grated parmesan and a few small basil leaves. Garnish with
Notes
Please refer to the blog post