roast tomato soup

Ingredients

  • 1.5 kg tomatoes
  • 2 onions
  • 2 tablespoons extra virgin olive oil
  • pinch salt
  • 1 cup stock
  • 1 tablespoon dried mixed herbs (or fresh basil)

Directions

  1. Preheat oven to 200°C
  2. Line tray with baking paper
  3. Cut tomatoes in half
  4. Skin onions and cut into large wedges
  5. Arrange onions and tomatoes on tray
  6. Drizzle with oil and sprinkle with salt
  7. Roast for 45 minutes
  8. Transfer into pan and add 1 cup stock. Blitz using stick blender (or you can blend tomatoes in a food processor before adding to pan – be careful it is hot)
  9. Add herbs and simmer for 20 mins

Notes

Try using half tomatoes and half capsicums

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