Roast Tomato Soup
A healthy option for dinner or lunch.
This soup freezes well. Also a good idea to peel tomatoes before cooking if preferred.
2 carrots, roughly chopped
1 leek, roughly chopped
1 brown onion, roughly chopped
Half bunch of celery, roughly chopped
2kg vine ripened tomatoes, halved
Half Cup Pukara Estate Robust Extra Virgin Olive Oil
5 garlic cloves, halved
1L chicken or vegetable stock
2 tbls tomato paste
1tbls Pukara Estate caramelised balsamic vinegar
chopped parsley and sour cream for serving
Pre-heat oven to 200C.
Place the carrots, leek, onion, celery and half of the olive oil in a large pot over a medium heat. Fry the vegetables till soft and just turning golden.
Meanwhile, Place all tomato halves, cut side up on a baking tray. Sprinkle with garlic halves and drizzle with olive oil. Season well and roast until tomatoes are turning golden and are soft.
Add the tomato paste to the softened veggies and stir well, cook for 2 minutes. Add stock, stir and turn heat to low and gently simmer. Remember to season for taste. Add salt, pepper and a good spoon of sugar, taste and adjust.
Once tomatoes are roasted add them to the soup pot and simmer for 20-30 minutes with the lid off. Using a stick blender, puree the mixture so it has a smooth consistency.
Add the balsamic vinegar and simmer for a further 5 minutes. Serve with chopped parsley and a good dollop of sour cream.