This deliciously spicy soup, served with crusty bread, is perfect for a chilly autumn afternoon!
Prep time: 10 minutes
Cooking time: 30 minutes
60ml Olive oil
2 Small onions
2 Garlic cloves, crushed
15ml Cumin seeds
15ml Balsamic vinegar
2x 400g Tins chopped tomatoes
1 Litre homemade vegetable or chicken stock
500g Cherry tomatoes, halved
Fresh basil or parsley, chopped
Preheat oven to 190 degrees Celsius. Heat 30ml olive oil in a large saucepan, cook onion for 10 minutes or until soft and golden. Stir in the garlic and cumin seeds, then cook for 1 minute. Add the vinegar and sugar, cook for 2 minutes.
Pour in the tinned tomatoes and stock and simmer for 15 minutes. Meanwhile, put the cherry tomatoes into a roasting tin, drizzle over the remaining olive oil and season well. Roast for 10 minutes.
Put the tomato soup into a food processor and add half the roasted cherry tomatoes. Process for 1 minute, until just smooth and season to taste.
Spoon into bowls, add remaining tomatoes and garnish with chopped basil or parsley.
Serve straight away with homemade crusty bread and enjoy!
Have a blessed week lovely readers,
~ Despise not the day of small things. Zechariah 4:10 ~