Roast Tomato Soup is kind of like a bowl of happiness!
You get these rich, hearty flavours from roasting the veggies, topped with sharp cheddar cheese and fresh basil. You might even call it sunshine in a bowl…
I’d happily skip the meat and have a bowl of this!
Once you’ve used roasted tomatoes as a base for sauce or soup, you’ll never go back.
The roasting brings out all these intense, rich flavours and just adds heaps of depth.
It might seem like a bit of a lengthy process, but it’s not really – plus, it’s totally worth the effort.
I never even make a simple mince sauce anymore without my roast tomato sauce…
Roast Tomato Soup
A rich, hearty roast tomato soup with sharp cheddar and fresh basil - it's like sunshine in a bowl!
- 800 g ripe tomatoes
- 1 tbsp. melted neutral coconut oil
- 1 tbsp. course salt
- 2 medium zucchini
- 1 red onion
- 1 red pepper
- 2 cloves garlic
- 2 cups chicken stock
- 1/2 cup fresh cream
- grated cheddar cheese to serve
- shredded fresh sweet basil to serve
- chilli relish to serve - optional
Roughly chop the veggies and place them in a large roasting tray.
Drizzle with coconut oil and sprinkle with salt.
Roast in the oven for 45-60 minutes, stirring occasionally.
Once roasted and slightly charred, allow to cool, then blitz with a stick blender until smooth.
Transfer to a large pot and reheat.
Add the chicken stock and cream and heat through.
Serve with grated cheddar cheese and shredded sweet basil.
If you have a favourite chilli relish or sauce - that has no sugar or nasties - add a few drops and serve.
You can really tinker with the amount of veggies you use, based on what you have available.
Sometimes I use less zucchini and more peppers, sometimes I add a carrot. The base of this soup is pretty much the same as my roast tomato sauce, which I use as a sauce and also when I make a bolognese mince mix…
I like to make large batches that I can use later on in the week for something else. Oh, I also use it on low carb pizza bases…
It really has endless uses!
It’s definitely a go-to staple recipe.
What’s your go-to staple?