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 ~