That period at the end of summer when the seasons start to change (and tomatoes are usually abundant) is the perfect time to be making big batches of passata or this easy roast tomato soup. Roast tomato soup is also the perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age. You can supplement your tomato crop / fresh tomatoes with good quality organic tinned tomatoes if you need to, but try to use some fresh ones.
If you want to add an additional dimension to the soup you can roast capsicum / peppers with the tomatoes.
Although it’s still up for debate, there is evidence to suggest that tomatoes are actually better for you when they are cooked. Lycopene is the phytochemical that makes tomatoes red but is also the reason they are so good for us given their high antioxidant properties. Heating tomatoes is shown to increase the amount of lycopene that the body can absorb by breaking down plant cells that trap the substance (thank you google!).
I’m not a huge soup person but this easy roast tomato soup and this laksa are two of my favourites for winter time. I also have a great Tom Kah recipe that I’ll share soon! Anyway, not much more to say – it’s simple, it’s tasty, it’s healthy, try it 🙂
- 1 kg tomatoes
- 1 onion
- 1 head of garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- Handful of fresh basil
- 1 tbsp red wine vinegar
- 1 cup grated parmesan & rind
- Serve with crusty bread
Core and cut the tomatoes into large rough chunks. Roughly chop the onion, and peel the garlic cloves.
Preheat the oven to 180°C. Spread the tomatoes, onion and garlic out in a roasting tray with a good glug of olive oil (reserve a little), sprinkle with salt and pepper and mix to coat. Roast, tossing halfway through, until garlic is very soft and tomatoes are starting to brown (usually about 35 minutes).
Tip all the ingredients into a blender with the basil and red wine vinegar and pulse until smooth. I quite like to have a little bit of chunkiness but blend until you like the consistency.
Pour into a saucepan and add the parmesan rind, warm until bubbling and then cook over low heat for about 20 minutes.
Taste and season with more salt and pepper as needed. Top with grated parmesan, a drizzle of olive oil and small basil leaves and serve with warm crusty bread.