Spicy Roasted Vine Tomato and Red Onion Soup
Servings: 2
Ingredients
- 500g (17½ oz) mixed vine tomatoes (sliced)
- 2 red onions (sliced)
- 3 small red chillis (finely chopped)
- handful fresh parsley (roughly chopped)
- salt and pepper (to personal taste)
- 3 tablespoons olive oil
- 200ml (⅚ cup / 6¾ oz) cream
- 200ml (⅚ cup / 6¾ oz) stock
Instructions
- Pre-heat the oven to 200℃ / 400℉.
- Add the tomatoes, onions, chilies and parsley to a baking dish and liberally sprinkle with olive oil.
- Cook for around 25-30 minutes, just until the vegetables have softened (if you leave them in the oven for too long, you will evaporate the juices, which help flavour the soup).
- Blitz in soup in a blender or food processor until smooth.
- Add to a pan along with the stock and cream. Taste and add more seasoning if required.
- Bring to the boil and serve immediately.
- Sprinkle over some fresh herbs, if you like (I ripped a few stalks of parsley), and serve with some warm bread.
Notes
This is a small batch soup that will probably be enough for two (especially if you add bread or a sandwich). Just double the recipe if you need to feed more mouths.
Disclaimer
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.