Thermomix Roasted Tomato & Basil Soup
Made with just six simple ingredients, this comforting homemade soup is blended until smooth in the Thermomix and is perfect for lunch or a light dinner.
Servings: 4
Calories: 187kcal
Ingredients
- 3 tablespoons olive oil
- 12 large tomatoes, weighing about 1kg, see notes
- 1 red onion, peeled & quartered
- 3 cloves garlic, skin on
- 15 g fresh basil, small handful
- 80-160 ml vegetable stock, (plus extra if needed) see notes
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) and line a large tray with baking paper.
- Cut the tomatoes in half and place them cut-side up on the tray. Peel and quarter the onion and add to the tray along with the garlic. There’s no need to peel the garlic, as the softened cloves can be squeezed from their skins after roasting.
- Drizzle with olive oil and season with salt. Roast for 40-50 minutes, or until soft and starting to caramelise. Keep an eye on them towards the end of cooking, as they can burn quickly.
- Squeeze the roasted garlic out of its skin directly into the Thermomix bowl and discard the skin. Transfer the roasted tomatoes, onion and basil to the Thermomix bowl and blend for 30 sec/speed 7 until smooth. Caution: The ingredients will be very hot. Start blending at a low speed and gradually increase to speed 7.
- Assess the consistency of the soup (see notes). Start with 80 ml of vegetable stock and blend for 10 sec/speed 4. If needed, add a little more stock until the soup reaches your preferred consistency.
- If serving immediately, heat for 5 min/90°C/speed 1 or until piping hot.
Notes
Consistency: Different tomatoes release different amounts of water during roasting, so the amount of stock needed may vary. Blend the soup first, then add stock gradually until it reaches your preferred consistency.
Tomatoes: Roma tomatoes are my preferred choice as they have a rich flavour and lower water content, but any ripe tomatoes can be used.
If the soup tastes acidic: Tomatoes can vary in sweetness and acidity. If your soup tastes a little sharp, add a small pinch of sugar to balance the flavour.
For a creamier soup: Stir through a little cream before serving.
Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days.
To freeze: Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. To serve, thaw overnight in the fridge and reheat on the stovetop or in the Thermomix until hot.
Nutrition
Calories: 187kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 286mg | Fiber: 4g | Sugar: 9g
