This Roasted Roma Tomato soup is all dressed up and nowhere to go but down the hatch. Have you noticed the beautiful ripe red Roma tomatoes sitting patiently on my counter? They have patiently been waiting for their moment of glory. Here they are presented in this Roasted Roma Tomato soup. I decided to add a Mexican flair to the garnish. It makes the soup a little more substantial and interesting. However freshly baked crusty bread and butter are equally satisfying and enjoyable. I freeze the leftover soup in cream cheese containers as this is a perfect size portion for a lunchtime meal. When I first posted the recipe I used my oven. You can use the air fryer todo the same. You can prepare it in a pot on the stove. I’d recommend you fry the onion until translucent and sweet. Add the chopped garlic fry for 1 min add tomatoes and carry on from there. Of course you can just open a can of tomato soup .

When I first made this recipe Roma tomatoes were sold in 2kg bags. Thanks to shrink’conomics, I can now only find them in 1,5kg bags.

When it’s tomato season make up a batch of my https://freshkitchen.co.za/big-batch-italian-tomato-sauce/

Roasted Roma Tomato Soup

Ingredients

2 kg roma tomatoes
1 onion cut into 8 wedges
3 cloves garlic crushed
3 tbls olive oil
5 sprigs fresh origanum
1 tbls tomato paste
2 tbls Nomu chicken stock concentrate
1 tbls red wine vinegar
125 ml cream

Instructions

Cut a cross at the bottom of the tomatoes ( opposite end to where the tomato is picked from the vine)2 kg roma tomatoes
Place crossed tomatoes into bowl and pour boiling water over. Leave for 2 min or when you see the skin start to curl away from the tomatoes
Meanwhile cut onion into 8 wedges and smash the garlic to release the Allicin (a compound produced when garlic is crushed or chopped, it's been found to reduce inflammation and offer antioxidant benefits.) I rarely cook without it 1 onion cut into 8 wedges, 3 cloves garlic crushed
This is the skin peeling away from the tomato. Lift tomato our of hit water and gently peel away the rest of the skin. The riper the tomatoes the easier it is to peel them.
Place ingredients in a roasting pan
Drizzle with olive oil
3 tbls olive oil
Tear fresh oregano and sprinkle dry Oregano over the vegetables add salt and pepper to taste 5 sprigs fresh origanum
Roast for 20 min at 180°C stir and roast for another 15 minutes
Discard the oregano stalks
Place vegetables into a big pot
Add 1 Tbls tomato paste 1 tbls tomato paste
Add 2 Tbls chicken stock concentrate 2 tbls Nomu chicken stock concentrate
Add 1L water cook for 30-40 minutes until to liquid has reduced and the flavours have developed
Blitz with stick blender until smooth
Jamie Oliver tip - add vinegar 1 tbls red wine vinegar
For a creamy tomato soup add 1/2 cup or more of cream. Olive oil will also add a more full bodied flavour if you don't like cream. These are both optional extras
125 ml cream
Check seasoning
To serve - make little Mexican toasts with toasted baguette sliced thinly and grilled in oven
Drizzle with olive oil
Spring onion
Chopped tomato and fresh coriander, avo and chilli and squeeze of lime