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.