Quick roasted tomato soup

  • 2.5kg fresh plum tomatoes
  • 2 (790g) tins whole plum tomatoes
  • Handful basil leaves
  • 2 jalapenos
  • 2 red onions quartered, skins on
  • 1 head garlic, cut in 1/2, skins on
  • Half bunch parsley
  • Half bunch thyme
  • Extra-virgin olive oil
  • Salt and pepper
  • Water, if needed
  • 110ml milk
  • For the croutons
  • 1 loaf crusty wheat bread
  • 2 cloves garlic, minced
  • 1 tbsp chilli flakes
  • Salt and pepper
  • Olive oil
  • For the yoghurt
  • 450g Greek yoghurt
  • 1/2 bunch chives, chopped
  • Salt and pepper
1) Preheat the oven to 200C/Gas 6. In a large roasting pan combine the tomatoes, basil, jalapenos, onions, garlic, parsley and thyme. Coat well with olive oil. Roast in the oven, stirring occasionally, until everything is caramelized and black around the edges.

2) Season with salt and pepper. Run everything through a food mill on a medium dye, over a medium pan. If the mixture is too thick, thin with water to desired consistency. Add milk right before serving.

3) Garnish the soup with croutons and a dollop of yogurt.

For the croutons:
1) Cut the bread into cubes and place into a large bowl; add the chopped garlic and chilli flakes. Season with salt and pepper and toss with olive oil.

2) Transfer to a baking tray and place in the oven for 5 to 7 minutes, until golden brown.

For the yoghurt:
1) Mix the Greek yoghurt with the chopped chives. Season with salt and pepper, to taste.

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