When we were little my mum would occasionally make us Maggi packet soup as an easy dinner. Now I know that no self respecting foodie is meant to have soup out of a tin or a packet, and my mother was a foodie of note, but when you have 3 busy littlies to deal with sometimes a shortcut is well in order.
Anyway, I really loved that Maggi packet soup, and was always excited when she chose to make it. And every now and then I will still have one today… no judgement please…
But then I came across a post by @RSRloves on Instagram, and her recipe for roasted tomato soup is so easy and so tasty that I may never have that packet soup again… unless for a bit of nostalgia.
I put a little twist of my own by adding red peppers for extra depth. Here is my version of this delicious bowl of comfort.
Roasted Tomato, Red Pepper and Basil Soup
2 large tomatoes quartered and a punnet of cherry tomatoes
1 Red pepper, deseeded and quartered
1 small-med red onion
salt and coursely ground black to taste
2 tbsp. balsamic vinegar
1 tsp garlic or more depending on your preference
½ tsp crushed dried red chilli
½ tsp mixed dried herbs
1/4 cup olive oil
handful of basil leaves
2 cups vegetable stock
¼ cup fresh cream or double cream yoghurt
- Place all the veg in an overproof dish or roasting pan.
- Season with salt and pepper and add the garlic, balsamic and chilli
- Drizzle with olive oil and mix through.
- Roast in the oven for 20 to 30 minutes on 200 ˚C till tender.
- Remove the veg from the oven and transfer to a blender.
- Deglaze your roasting pan with a cup of boiling water and add to blender along with the stock.
- Blend until smooth. This can also be done with a stick blender in a pot.
- Decant to a pot to heat gently and stir in the cream or yoghurt. Do not let it heat too much after this.
- Serve with crunchy croutons or focaccia on the side.