Thermomix Roasted Tomato Soup

This easy Thermomix Roasted Tomato Soup is the ultimate comfort food for a chilly day.  It takes very little effort and is so much healthier than store bought varieties.

Thermomix Roasted Tomato Soup - the ultimate comfort food for a cold winter's day. It takes very little effort and is so much healthier than store bought varieties.

This Thermomix Roast Tomato Soup takes very little preparation.  All you do is cut the tomatoes in half along with the red onion and garlic and roast for 30-40 minutes before blitzing in the Thermomix.  Roasting everything brings out the sweetness and intensifies the flavour and fills the house with a wonderful rich aroma.

I love it served with warm crusty bread and a sprinkling of fresh Parmesan on top.  This soup also freezes really well so I always make a double batch to have on standby when short on time (see notes at the bottom of the recipe on how to freeze).

If you love this recipe then you’ll love my Thermomix Pumpkin Soup and Thermomix Carrot and Coriander Soup and I have just posted a recipe for Celeriac, Parsnip and Thyme Soup.

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Thermomix Roasted Tomato Soup - the ultimate comfort food for a cold winter's day. It takes very little effort and is so much healthier than store bought varieties.

Thermomix Roasted Tomato Soup


  • Author: Vicki
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

The ultimate comfort food for a cold winter’s day, It takes very little effort to prepare and is so much healthier than store bought varieties.


Scale

Ingredients

  • olive oil for drizzling
  • 8 to 10 tomatoes (cut into halves)
  • 1 red onion (peeled & quartered)
  • 4 cloves garlic ((skin on))
  • handful of fresh basil
  • 1 teaspoon of smoked paprika
  • 1 tablespoon tomato puree
  • approximately 100200g boiled water depending on how thick you like it
  • salt and pepper

Instructions

  1. Preheat the oven to 200C or 180C fan forced.
  2. Cut the tomatoes into halves and the onion into quarters and place on a baking tray along with the garlic.  There’s no need peel the garlic as this can be roasted whole.  Drizzle with olive oil and sprinkle salt over the top and bake in the oven for 30-40 minutes until soft.
  3. Once they have finished roasting, squeeze the garlic out of it’s skin and place everything into the Thermomix bowl along with the water, paprika, and basil and blitz very slowly for 10-30 sec/speed 5, depending on how thick you like it.
  4. Serve with fresh crusty bread and a sprinkling of Parmesan and fresh basil on top.

Notes

To Freeze:

Allow the soup to cool completely before freezing.  Ladle into a freezer proof container or bag but don’t overfill as it will expand once frozen.  Consume within 3 months.

  • Category: Soup

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