Roasted Fresh Tomato Soup

Fresh tomatoes straight from the vine, oven roasted and simmered with fresh herbs and spices.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice tomatoes in half lengthways Place on baking tray and season with salt and pepper Roast in moderate oven for 25 minutes While tomatoes are roasting, place fresh herbs and the spices, stock and ¼ cup of water into a jug and using a stick blender, blend until a smooth paste like consistency is achieved In a saucepan, bring a ¼ cup of water and a tablespoon of the herb paste to a simmer to bring out the flavour Taste to adjust the seasoning / flavour to your liking adding another 2 tablespoons to the saucepan to simmer. Take tomatoes out of the oven and add to the soup base with another 1 cup of water, bring to a simmer, stirring regularly Using a stick blender, blend until a smooth consistency and no lumps remain and an even red colour Bring soup back to a simmer stirring or blending constantly then turn off the heat Stir regularly for a couple minutes to avoid any browning at the bottom of the pan Serve with fresh crusty bread!!