Monday, April 21, 2014

Spicy Roasted Tomato Soup



This deliciously spicy soup, served with crusty bread, is perfect for a chilly autumn afternoon!
 
Serves:  4
Prep time:  10 minutes
Cooking time:  30 minutes

60ml Olive oil
2 Small onions
2 Garlic cloves, crushed
15ml Cumin seeds
15ml Balsamic vinegar
5ml Sugar
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,
Kelly-Anne

~ Despise not the day of small things.  Zechariah 4:10 ~

2 comments:

Grace Le Feuvre-Smith said...

Yum, Yum Yum!! That looks GREAT!! I am hungry now!! :P :) I always love your posts, nice work Kelly! ;)
Grace xxx ♥ ♥

Kelly-Anne said...

Grace, dear...you are such a sweet follower and friend! Thank you so much! Blessings to you, Kelly-Anne xx