Tomato Soup

We bought about 500g of tomatoes for 2 pa’anga the other day (score!) so I thought I’d make some tomato soup. While I like the stuff out of a can it is soo much better when you make it yourself. 

This recipe is from our Jamie’s 30 Minute Meals cookbook so it’s nice and easy. Preheat the oven to 220°C. Chop up your tomatoes, cherry tomatoes, banana peppers and red chilli. Chuck them in a roasting tray with the minced and whole garlic, season with some salt and pepper, and drizzle with olive oil. Toss to make sure everything is evenly covered. Then put the tray in the oven for about 15 minutes.

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While that’s roasting chop up your onions. My usual onion choppers were busy packing to go on holiday (although not so busy that she didn’t stop and take a photo of me) so I had to chop them myself, which meant fishing my old ski goggles out of the cupboard.

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The best way to prevent crying while cutting onions.

When your onions are chopped, chuck them in a pan with some olive oil and cook until soft. When they’re soft pour in the balsamic vinegar and simmer until the balsamic is absorbed into the onion.

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By now your tomatoes should be done. I mashed mine up before I put them in the pot, but if you want chunkier soup feel free not to. I didn’t have enough tomatoes to make a full batch of the soup so I topped mine up with canned tomatoes, but try to use all fresh if you can. Stir the onions and the tomatoes together and viola, soup!

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If you like your soup smooth rather than chunky, feel free to throw it all into the food processor until it’s the consistency you prefer. I made mine slightly smoother by using a stick blender.

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Ingredients

  • 850g of tomatoes, mine were a mix of cherry tomatoes and small regular tomatoes
  • 1 red chilli, deseeded and finely chopped
  • 150g of red banana peppers or capsicum
  • 6 cloves of garlic, 4 crushed and 2 un-crushed
  • 2 small red onions
  • 4 tbsp of balsamic vinegar
  • 1 tbsp of fresh chopped basil
  • salt and pepper

Method

  1. Preheat the oven to 220°C.
  2. Chop up your tomatoes, banana peppers and red chilli until they are roughly the same size as the cherry tomatoes.
  3. Chuck them in a roasting tray with the minced and whole garlic, season with some salt and pepper, and drizzle with olive oil. Toss to make sure everything is evenly covered. Then put the tray in the oven for about 15 minutes.
  4. Chop up your onions. Then chuck them in a pan with some olive oil and cook until soft. When they’re soft pour in the balsamic vinegar and simmer until the balsamic is absorbed into the onion.
  5. By now your tomatoes should be done. I mashed mine up before I put them in the pot, but if you want chunkier soup feel free not to. (I didn’t have enough tomatoes to make a full batch of the soup so I topped mine up with canned tomatoes, but try to use all fresh if you can).
  6. Stir the onions and the tomatoes together and viola, soup!
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