Roasted Tomato Soup
Ingredients
- 1.5kg vine-ripened tomatoes, halved
- 2 onions, quartered
- ¼ cup (60ml) extra virgin olive oil
- 3 garlic cloves, chopped
- 2 tsp finely grated ginger
- 1 small red chilli, seeds removed, finely chopped
- 300ml tomato juice
- 800ml coconut milk
- 1 small bunch coriander, leaves and stems finely chopped, plus extra whole leaves to serve
- 1 tbs brown sugar
- 2 tbs fish sauce
- Natural yoghurt and warm roti, to serve
Method
- Preheat the oven to 180°C. Line a baking tray with foil.
- Place the tomato and onion on the baking tray and drizzle with 2 tablespoons olive oil.
- Season and roast for 1 hour or until tomato and onion are very soft and lightly charred.
- 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.
- 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.
- Transfer the tomato mixture to a blender and blend until smooth. Season to taste.
- 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.
