Wednesday, 6 March 2013

Roast Tomato Soup

Tomatoes are a great source of lycopene, a powerful antioxidant which has been shown to protect against cancers and cardiovascular disease. This is a wonderful way to use up what's left of the Summer's harvest.

2kg vine-ripened tomatoes, halved
1 head garlic
2 tablespoons olive oil
sea salt and cracked black pepper
370g chicken stock
3 teaspoons sugar
Pesto, to serve

  1. Preheat oven to 180 degrees.  Place the tomatoes (cut side up) and garlic onto a tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Bake for 40 minutes or until soft. Allow to cool slightly. Squeeze the garlic flesh from its skin and place in TM bowl along with the tomatoes.  Blend for 2 minutes/speed 10.
  3. Add stock and sugar and cook for 10 minutes/100 degrees/speed 2.
  4. To serve, ladle into bowls and serve with a spoonful of pesto and some freshly baked bread.

Serves 4

There is no need to skin or de-seed the tomatoes - the TM blends the mixture until its silky smooth.
Add 1 MC of soup pasta at Step 3.

1 comment:

  1. My husband is very fond of tomato soup (of the canned variety) and he said this was the best tomato soup he's ever had. Thank you!