Roasted Tomato Soup

What a battle getting a picture of this roasted tomato soup! Little Frankie (my 11 week old kitty) thinks anything that moves is purely for her attention and enjoyment. So laying out fluttery basil leaves and gangly spring onions was a whole big game to her while I was trying desperately to get these photos before the sun came through the window and turned the world orange.

Instagrammers, you get it right? Gotta get that good light.

Then there was the added temptation of sour cream which cats can apparently smell through walls..or at least mine can! And chorizo. Well, I wouldn't be surprised if Isaac could smell that through the walls! So temptation galore with kitties in the house that can move as fast as light and jump as high as the table in a quick, swift bound was not ideal for taking these photos. But I triumphed over all that adversity to reign supreme as the best photo taker of the most desirable soup.

Lol, ok sorry it's just been me and the cats all day. I go a bit nutty by the end of it! A victory is a victory no matter it's ilk.

Onto the soup - it's summery, delicious, morish (could eat the whole lot myself but no surprises there) and a little bit special for tomato soup. It freezes really well and would make a satisfying work lunch.

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Roasted Tomato Soup

by Melanie Lionello February-7-2016

Easy and super nutritious and wayyyy better than Campbell's.

Ingredients

• 400g Tomatoes, cored
• 1 Red capsicum, deseeded
• 4 Garlic cloves, whole and peeled
• 1 Red onioin, peeled and quartered
• 600mL Vegetable stock or water
• 1 tbs Tomato paste
• 6 Basil leaves
• 1 Chorizo, diced
• for drizzling Olive oil
• for garnish Sour cream

Instructions

Place tomatoes, capsicum, garlic and onion into a baking dish and drizzle with olive oilBake for about one hour on 180 degrees Celsius until the tomato skins are peeling and browningPlace baked veg into a soup pot and add stock, tomato paste and basil leavesBring a simmer and cook for 15 minutesIn another non-stick pan, fry the diced chorizo until browned and crispy (no need to add oil, there's enough in the chorizo)After 15 mins, use a stick blender to blend the soup until smoothServe in bowls and top with chorizo and sour cream

Details

Prep time: 10 mins Cook time: 1 hour 30 mins Total time: 1 hour 30 mins Yield: 2 serves