Monday 9 December 2013

Roasted Tomato Soup

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Roasted Tomato Soup. As the nights get longer and the days become shorter, no food is more synonymous with this time of year than a warming soup. And, they don't get much better than this Roasted Tomato Soup. Roasting tomatoes brings out their natural sweetness and flavour, and when blended to become a soup, nothing can beat the taste!

A Simple List of Ingredients:

1. Tomatoes

2. Cherry Tomatoes
3. Balsamic Vinegar
4. Olive Oil
5. Salt and Black Pepper
6. Onion
7. Fresh Garlic
8. Vegetable Oil
9. Plum Tomatoes Tin
10. Vegetable Stock Cube
11. Water
12. Dried Basil
13. Double Cream

Bismillah, let's begin!

First, to roast the tomatoes, take six tomatoes and two handfuls of cherry tomatoes.

Slice the tomatoes into rounds, and slice the cherry tomatoes in half. Place onto a foil lined baking tray.

Drizzle on two tablespoons of balsamic vinegar.

Along with three tablespoons of olive oil.

Season well with salt and black pepper.

Toss the tomatoes around, and then lay in a single layer. Place in a preheated oven at Gas Mark 7 for 30 minutes.

While the tomatoes roast, take one onion and two garlic cloves.

Heat a few tablespoons of vegetable oil in a soup pot.

Peel and dice the onion, and add to the hot oil.

Cook until golden brown.

Peel and finely slice the garlic, and add to the pot. Cook for another minute.

Next, take two plum tomato tins.

Add them to the pot.

Season with salt and black pepper.

Crumble in a vegetable stock cube.

Add as much water as you'd like, depending on how thick you want the soup. Bring to the boil, then cover and simmer for 20 minutes.

By now, the tomatoes will have roasted. Remove from the oven and set aside until needed.

Once the soup has simmered ..

.. add one teaspoon of dried basil.

Add all the roasted tomatoes along with all their juices.

Stir well to combine.

Remove the pot from the stove, and blend with a hand blender until ..

.. smooth! If you want it even smoother, then pass it through a sieve.

Place back on to a low heat, and taste and adjust the seasoning.

Finally, add 1/4 cup of double cream.

Stir well and allow to heat through for a few minutes.

Serve immediately with crusty bread or a grilled cheese sandwich. You can also freeze the soup and heat up when needed.


Roasted Tomato Soup
Adapted from Laura in the Kitchen

·     6 Tomatoes, sliced into rounds
·     Two handfuls of Cherry Tomatoes, sliced in half
·     2 tablespoons Balsamic Vinegar
·     3 tablespoons Olive Oil
·     Salt and Black Pepper, to taste
·     1 Onion, peeled and diced
·     2 Garlic Cloves, peeled and finely chopped
·     Few tablespoons Vegetable Oil
·     2 cans Plum Tomatoes
·     1 Vegetable Stock Cube
·     Water
·     1 teaspoon Dried Basil
·     ¼ cup Double Cream


1.     First, place the tomatoes and cherry tomatoes onto an oven tray. Add the balsamic vinegar, olive oil, salt and black pepper. Toss everything together and then place them into a preheated oven at Gas Mark 7 for 30 minutes.

2.     While the tomatoes roast, heat the vegetable oil in a soup pot. Add the chopped onions and cook until golden brown. Then, add the chopped garlic and cook for another minute.

3.     Add the plum tomatoes, salt and black pepper. Crumble in the stock cube and add enough water to make a soup (depending on how thick you want it).

4.     Bring to the boil and then cover and simmer for 20 minutes.

5.     Once it has simmered, add the dried basil and the roasted tomatoes. Stir in. Remove the soup from the soup and using a hand blender, blend until smooth.

6.     Place back on the heat and add the double cream. Allow to heat through for a few minutes, and then taste for seasoning.

7.     Serve the soup by itself or with a grilled cheese sandwich!

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