Roasted Tomato Soup

 

Roasted Tomato Soup

Ingredients

Method

  1. Preheat the oven to 180°C. Line a baking tray with foil.
  2. Place the tomato and onion on the baking tray and drizzle with 2 tablespoons olive oil. 
  3. Season and roast for 1 hour or until tomato and onion are very soft and lightly charred.
  4. Meanwhile, heat remaining 1 tablespoon oil in a saucepan over medium heat. Cook the garlic, ginger and chilli, stirring, for 1–2 minutes until fragrant. Add the tomato juice, coconut milk and chopped coriander leaves and stems, then simmer for 6–8 minutes.
  5. Add the sugar, fish sauce, roasted tomato and onion, plus any cooking juices. Simmer for a further 2 minutes or until slightly thickened, remove from heat and allow to cool slightly.
  6. Transfer the tomato mixture to a blender and blend until smooth. Season to taste.
  7. Serve the soup either chilled or warm. Garnish the soup with coriander leaves, drizzle with yoghurt and serve with roti. Serves 6-8.

From the book delicious. Fresh by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Roasted Tomato Soup

Tomato Truss 5 Pieces

$2.79 ea
$3.99
 

Onion Brown Each

$1.00 ea
$4.99
 

Maggie Beer Extra Virgin Olive Oil 375ml

$11.50 ea
 

Garlic Head Each

$2.00 ea
$19.99
 

Fresh Herb Ginger min 150g

$4.50 ea
$29.99
 

Ayam Coconut Milk 400ml

$3.40 ea
 

Fresh Herbs Coriander Bunch

$0.99 ea
 

CSR Brown Sugar 500g

$2.25 ea
 

Ayam Fish Sauce 210ml

$3.99 ea
 
 
 

Ginger Organic min 150g

$3.75 ea
$24.99
 

Fresh Herb Ginger Organic min 150g

$5.99 ea
 

Pear Packham Value Bucket

$1.68 ea
 

Herman Brot High Protein Lo-Carb Wrap 350g

$5.99 ea
 

Spiral Foods Organic Coconut Milk 400ml

$2.50 ea