Serves: 3 (2 cups = 206 calories)
Ingredients
1kg tomatoes, quartered
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt
Pepper
4 cups vegetable stock, reduced salt
Method
Preheat oven to 200 degrees Celsius. Line a baking tray with greaseproof paper.
On a baking tray lined with greaseproof paper, place tomatoes.
Drizzle over the olive oil and balsamic vinegar, season with salt and pepper
Bake tomatoes for 20 minutes or until soft.
Allow to cool for 10 minutes.
In a saucepan, add the stock and the cooled tomatoes and simmer for 10 minutes.
Blend until smooth then strain to remove any remaining seeds or skin.
Return the soup to the heat, season to taste and serve.
Tips & Variations:
This is a new recipe I have just started to experiment with, only made it once, so still making it in a very simple way. I had heaps of tomatoes that I knew would go off before we could get through them. I made this soup from the pantry items I already had on hand. I would love any ideas or suggestions for how to change it up or make it interesting. Also thinking about adding some rosemary or basil, garlic and onions to the tomatoes when they are baking. Also thinking now, that if I sprayed the tomatoes with oil spray rather than used 2 tablespoons of oil that this recipe would be even better.
Chop some fresh basil and sprinkle on top.
yum, love tomato soup. Sautee some onion and garlic first, then add tomato and stock. Or roast red onion and garlic with the tomato and then pop all into the pot with the stock. soooo good
Sounds great Mel! I will try your method
xx
My favourite soup is almost exactly like this, but I roast it with onions, chilli, garlic and tarragon, and chuck in some sundried tomato pesto whilst blending. I also use much less stock, it gives it an amazing texture. I currently use store bought pesto, and have worked the whole recipe to be about 200 kcal per serving, my next step is to find a homemade pesto recipe so I can make a low-energy version:)
How Wonderful! I am the “soup lady” at the tuckshop of my kids school – surprisingly enough the kids can’t get enough of the soups, which include Chicken Noodle, Pumpkin and a Potato and Leek. Lately I have had thoughts of introducing a tomato soup to the menu so I am glad to have found your version Angela! Will give it a go and see how the kids enjoy it!