Roasted Cherry Tomato Soup with a kick of chilli
Ingredients
Lots of Cherry Tomatoes
Onion peeled and quartered
Celery Stick
2 chillis (optional and depending on hot you like it0
Fresh Basil (or dried will do)
1 teaspoon pepper
pinch of salt
Dash of Balsamic Glaze
Dash of Pomegranate glaze (optional)
Equipment
RoastingTray
wooden spoon
teaspoon
bowl
blender (i used my Nutribullet)
smidge of Olive oil
Pan
How to make it
Heat oven to 160c
Throw cherry tomatoes, onion, celery, chilli into a roasting dish - splash with olive olive, i love to dashing a little balsamic glaze and pomegranate glaze as well - season
Roast until cherry tomatoes are very sift and starting to caramelise - that just tease brown and sticky but not burning
Cool the roasted veg a little - add basil and blend until smooth
I also reserve back a few tomatoes and veg just to add a little texture to the soup
Chuck it all in a pan - test your seasoning
warm up and its ready
This soup freezes really well - i just cool and pour into freezer bags already measured out into portions
We always make some parmesan croutons - just tear up some bread pour olive oil (or any oil) over bread and squish in - season - sprinkle over cheese and bake for 10 minutes on 180c
just delish with spicy tomato soup