Tomatoes aren’t one of my favourite food to be honest, so it’s odd how this recipe has been on my mind for at least two months now.
There are moments when I feel the urge to go into the kitchen and just experiment, and I guess yesterday was one of those days. I made D go with me to the supermarket, and for being an accommodating husband, he gets to go home with a new humidifier which he promptly set up the moment we got home.
The recipe I came across looked too easy to be true, but hey – I guess there some things in life which we can be thankful for! I prepared the vegetables the night before, and this saved me some snooze time by just popping them into the oven the next day. Also added some cayenne pepper and greek yoghurt to the recipe I came across which worked really well for us as it balanced the flavours and textures of the soup.
And I just realised D loves his tomatoes… Hmm maybe that’s why this recipe has been on my mind, and would make a reappearance again.
Roasted Tomato Soup
- 6 plum tomatoes
- 1 carrot
- 1 leek
- 1 tsp greek yoghurt
- 1 tsp dried herbs (e.g thyme)
- 1/2 tbsp olive oil
- cayenne pepper (adjust accordingly)
- pinch of salt & pepper
- 250ml stock (e.g. vegetable, chicken)
- Chop up the plum tomatoes, carrot, and leek and put them together in a baking dish. Add in dried herbs, olive oil, salt and pepper and mix well.
- Cover baking dish with aluminium foil and roast in oven at 230 degree celsius for 45mins.
- Allow mixture to cool before blending them together. Add some stock to dilute mixture slowly until desired consistency.
- Add in yoghurt and mix well.
- Add in cayenne pepper and mix well. Taste and adjust accordingly depending on spice preferences.
- Serve into soup bowls and garnish with pinch of dried herbs and cayenne pepper.