Roasted Tomato Soup
Tomato lovers unite! This tomato soup is delicious. 25 minutes to prepare then sit back, relax and wait for the tomato’ee goodness to develop. Serve with crusty buttered bread and ‘oh my goodness’.
Vegetarian
Vegan
Gluten Free
Lactose Free
Entree
Difficulty:
Easy
Preparation time:
25 minutes
Cook time:
30 minutes
Servings:
4
Source:
Queensland Meals on Wheels
Ingredients
- 600g tomatoes, halved
- 30ml olive oil
- 1/2 tbsp dried thyme
- 100g brown onion, peeled and oarsely chopped
- 1 tsp (6g) crushed garlic
- 150g cannellini beans
- 25g tomato paste
- 10g brown sugar
- 400ml vegetable stock, hot
- 100ml water
- Extra thyme leaves, to serve
- Salt and freshly ground black pepper
- Crusty bread and butter, to serve. Disregard for Gluten Free and Lactose Free/Vegan options.
Method
- Preheat fan-forced oven to 200°C (210°C for conventional oven).
- Arrange tomatoes on a baking tray, drizzle with half the olive oil, top with dried thyme and season with salt and pepper. Roast in the oven for 15 to 20 minutes or until soft.
- Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add onion and garlic then gently cook, stirring occasionally, for 5 minutes without colouring the onion.
- Add the cannellini beans, tomato paste and sugar. Stir in the stock and water, bring to the boil, then reduce heat, cover, and simmer for a further 15 minutes.
- Add tomato to the stock mixture.
- Using a hand blender, carefully blend the soup until smooth.
- Reheat to boiling before serving.
- Sprinkle with fresh thyme leaves to garnish and serve with crusty bread and butter.
Handy Tips
The soup does not contain any gluten or dairy products, simply serve without bread and butter to make suitable for Gluten Free (GF) and Lactose Free (LF) diets.