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)
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Equipment
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RoastingTray
wooden spoon
teaspoon
bowl
blender (i used my Nutribullet)
smidge of Olive oil
Pan
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How to make it
Heat oven to 160c
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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
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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
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I also reserve back a few tomatoes and veg just to add a little texture to the soup
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Chuck it all in a pan - test your seasoning
warm up and its ready
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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
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just delish with spicy tomato soup