This classic soup is really easy to make. It's healthy, delicious, and can serve as a starter as well as main course, provided it's combined with something carbohydrate-heavy.
Roasting tomatoes really brings out their flavour, and the effort to cook them is minimal.
Prep time: 10 mins
Cooking time: 60 mins
- 8 vine tomatoes
- 1 red onion
- 1 yellow onion
- 1 tsp dried oregano
- 1 tbsp olive oil
- 250 ml vegetable stock
- Roasting tin
- Chopping board and knife
- Medium-sized pot
- Wooden spoon
1. Peel the onions. Chop tomatoes and onions into quarters.
2. Place them into a roasting tin with olive oil and oregano, mix thoroughly. Make sure the tin is deep enough – the process of roasting tomatoes will release a lot of juice.
3. Roast in the middle of the oven for 50 minutes at 220C. After about 25 minutes take out the tin and mix the contents with the wooden spoon.
4. While tomatoes are roasting, make vegetable stock. You can use cubes, flavor pots or powder – just dissolve the recommended amount in 250ml of boiling water.
5. Take the tomatoes out of the oven. In a blender, combine the vegetable stock with roasted tomatoes and onions, then blend at a high-speed setting until your soup's consistency is nice and smooth.
If you prefer a thinner consistency, just add more water and blend again.
6. Finally, transport the soup into the pot and bring it to boil.
7. If you're going for a light, low-calorie meal, serve with croutons, soya single cream or fresh herbs on top such as basil.
If you'd rather have this soup as a more substantial meal, why not have it with some rosemary focaccia, warm potato salad, or a platter of loaded nachos.