ROASTED CHERRY TOMATO SOUP

ROASTED CHERRY TOMATO SOUP

My daughter adores tomato soup and this might just be, wait, it is 100% the very best tomato soup I have eaten.

The fact that it is ridiculously easy to whip up just makes it an absolute winner! Pair with your very  favourite bread or bake your own. You can try the delicious Camembert, Portuguese loaf I put together for this soup.

I created this recipe when we bought too many punnets  of cherry tomatoes, and upon opening them, I realised that they were too ripe to store for divided use in salad. I thought of making a tomato salad but that day happened to be blistering cold.

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Roasted Cherry Tomato Soup

The fact that it is ridiculously easy to whip up just makes it an absolute winner! Pair with your very  favourite bread or bake your own. You can try the delicious Camembert, Portuguese loaf I put together for this soup.
Course Dinner, Soup, Starter
Cuisine South African
Keyword tomato
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

  • 800 grams cherry tomatoes
  • 2 brown onions quartered
  • 2 carrots chopped into chunks
  • 1 red pepper seeded and quartered
  • 1 tbls garlic finely diced
  • 2 tbls tomato paste
  • 1 tbls olive oil
  • 3 sprigs rosemary
  • 2 l chicken or vegetable stock
  • 200 ml cream

Instructions

  • Preheat the oven to 180°C and chop all vegetables.
  • Place the tomatoes, red pepper, carrots, onion and rosemary in a large roasting dish, drizzle with olive oil and toss with garlic. Roast for 40 minutes.
  • Warm chicken stock in a large pot over medium heat. Add roasted vegetables, sugar and tomato paste. Simmer for about 10 minutes.
  • blend the soup until very smooth. Finish off with cream (or plate and add a dash of cream to each bowl to create pretty swirls.

SWEET POTATO AND COCONUT SOUP

SWEET POTATO AND COCONUT SOUP

This soup is unbelievably silky, it carries punchy flavours, and is lifted with just the right amount of heat. I adore this soup, and think that it can be enjoyed in any weather.

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SWEET POTATO AND COCONUT SOUP

Course Lunch, Soup, Starter
Cuisine Asian
Keyword coconut, sweet potato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

  • 800 g sweet potato peeled and cubed
  • 1 brown onion chopped
  • 1 clove garlic chopped
  • 15 cm ginger knob about 2 tablespoons
  • 2 chillies seeded and sliced finely (reserve a few slices for garnish)
  • 2 tbls butter
  • 1 litre chicken stock home-made or good quality shop-bought
  • 2 tbls soy sauce
  • 1 can coconut milk
  • 1 coconut shaved (you can use dried, shaved coconut)

Instructions

  • Place a large pot onto medium heat, add butter and gently saute onions, garlic, ginger and chilli.
  • Add chicken stock and sweet potato, and simmer until tender. Check after about 15 minutes. Take off the heat and let cool slightly.
  • Blend until smooth in a food processor and return to the pot.
  • Stir in coconut milk and soy sauce. Taste and season accordingly.
  • Toast coconut shavings in a hot dry pan, keep a close eye on them, because they burn easily.
  • Serve soup in bowls and top with fresh coriander and coconut shavings.