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Roasted Tomato Soup with Spicy Croutons

For the soup:

500g fresh tomatoes, halved or quartered, if large
A couple tbsp olive oil + 1 tsp more for the soup base
1 generous sprig of rosemary, leaves picked
Pepper to taste
1 medium onion, chopped
1 stick celery, chopped
1 carrot chopped (optional)
2 cloves garlic, chopped
500 ml vegetable stock
Salt to taste

For the croutons:

½ a loaf of French bread (a little stale is better), sliced
¼ tsp hot chilli powder
¼ tsp pepper
¼ tsp ground cumin
2 tsp olive oil


Preheat the oven to 400 F. Place the tomatoes in a single layer with the cut sides facing up, and sprinkle over some olive oil, and some pepper to taste. Sprinkle over the rosemary leaves. Roast for about 30 - 45 minutes, checking every so often, until the tomatoes are wrinkly and getting slightly charred. Leave to cool completely.

Meanwhile, fry the chopped onion, celery and carrot in the 1 tbsp olive oil in a heavy pot. Cook for about 7 - 8 minutes, until the onion has softened. Add the garlic and cook for another minute. Add the vegetable stock, and boil until the carrots and celery have softened, about  5 to 10 minutes. Cool.

Add the roasted tomatoes to the above soup base, and blend to a smooth and creamy consistency. If you feel that the soup is too thick, thin it with a little hot stock. Taste, and adjust the seasoning to your taste. Gently reheat and serve with the croutons sprinkled over.

To make the croutons, again, preheat the oven to 400 F. Brush the slices of French bread with some olive oil, and place on a baking tray in single layer. Sprinkle over the chilli powder, pepper and cumin.

Toast in the oven for about 6 - 7 minutes, until crisp and beginning to turn golden. Chop coarsely and serve with the soup.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise