Spicy Roasted Tomato Soup

Spicy Roasted Tomato Soup

Spicy Roasted Tomato Soup

2 kg’s roasted ripe tomatoes – halve them, drizzle with Olive Oil and season, roast cut side up at 200C for 50 minutes
1 medium onion, chopped
1 tbs fresh garlic, minced
1 tbs olive oil
1/3 cup dry red wine
500ml vegetable stock
1 tbs balsamic vinegar
1 tbs fresh lemon juice
10-12 leaves fresh basil, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 – 2 tbs chopped chilli with seeds

In a medium-sized pot over medium heat, add olive oil, onion, salt and pepper. Cook about 5 minutes until translucent. Add garlic and cook another 2-3 minutes.
Add roasted tomatoes, lemon, and basil. Cook about 5 minutes.
Add red wine and balsamic vinegar. Stir to combine.
Add stock and chilli (to taste). When mixture comes to a boil, turn heat down to low, and let simmer, uncovered, for at least 30 minutes or up to an hour.
For a smoother texture, remove soup from heat and puree with an immersion blender. Or, for a more rustic, chunky soup, simply serve hot, with fresh basil and grated Parmesan cheese to garnish.


Posted on

May 9, 2016

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Do NOT follow this link or you will be banned from the site!

Pin It on Pinterest