Roasted Tomato Soup


Roasted Tomato Soup



  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

Tomatoes Truss (4 on vine)

Product of Australia

$3.84 ea

Onions Brown (each)

Product of TAS (Aust)

$0.15 ea

Garlic (head)

$0.90 ea

Ginger (min 100g piece)

Product of Qld (Aust)

$2.20 ea

Chillies Birdseye Hot (min 70g)

Product of Australia

$2.10 ea

Coriander (bunch)

Product of Australia

$2.29 ea

Garlic Organic (head)

$1.48 ea