Thermomix Roasted Tomato Soup
The ultimate comfort food for a cold winter's day, it takes little effort to prepare and is so much tastier than out of a tin.
Servings: 4
Calories: 187kcal
Ingredients
- 3 tablespoons of olive oil for drizzling
- 12 large tomatoes, weighing about 1kg, see note 1
- 1 large red onion, peeled & quartered (or 2 small ones)
- 3 cloves garlic, skin on
- 15 g fresh basil, small handful
- 1 teaspoon balsamic vinegar
- 250 mls vegetable stock, see note 2
- 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 the onion into quarters and place on a baking tray along with the garlic. There's no need to peel the garlic as this can be roasted whole then squeezed out of its skin when cooked.
- Drizzle with olive oil and sprinkle salt over the top and bake in the oven for 40-50 minutes until soft and starting to caramelize. Keep an eye on it as they can burn easily.
- Once ready, squeeze the garlic out of its skin and place into the Thermomix bowl along with the tomatoes, onion, stock, basil and balsamic vinegar.
- Blend for 30-60 sec/speed 7. Check for consistency, if it's a little thick, add a little more water and blend again. Season to taste. If you like it thick and chunky, blend for less time.
- If you're serving the soup straight away, heat it up in the Thermomix for 5 mins/100℃/speed 1 until piping hot.
- Serve with fresh crusty bread and a sprinkling of Parmesan and fresh basil on top.
Notes
- For this recipe, I used Roma tomatoes which are great for cooking with or you could also use truss or gourmet tomatoes.
- For the vegetable stock, I use Massel stock cubes. You could also use Thermomix vegetable stock concentrate or stock from a carton. Just don't add more than 250mls so it's not too runny.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 286mg | Fiber: 4g | Sugar: 9g
