Spicy Roasted Vine Tomato and Red Onion Soup
Servings: 2
Ingredients
- 500g (17½ oz) mixed vine tomatoes (sliced)
- 2 red onions (sliced)
- 3 small red chillies (finely chopped)
- handful fresh parsley (roughly chopped)
- salt and pepper (to personal taste)
- 3 tbs olive oil
- 200ml (⅚ cup / 6¾ oz) whipping cream
- 200ml (⅚ cup / 6¾ oz) stock
Instructions
- Pre-heat the oven to 200℃ (400℉).
- Add the tomatoes, onions, chilies and parsley to a baking dish and liberally sprinkle with olive oil.
- Cook for around 25-30 minutes, just until the vegetables have softened (if you leave them in the oven for too long, you will evaporate the juices, which help flavour the soup).
- Blitz in soup in a blender or food processor until smooth.
- Add to a pan along with the stock and cream. Taste and add more seasoning if required.
- Bring to the boil and serve immediately.
- Sprinkle over some fresh herbs, if you like (I ripped a few stalks of parsley), and serve with some warm bread.
Notes
This is a small batch soup that will probably be enough for two (especially if you add bread or a sandwich). Just double the recipe if you need to feed more mouths.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
