Roasted Tomato Soup
The perfect accompaniment to hearty loaves like Sunflower Flax Sourdough or Pane di Casa, this Roasted Tomato Soup is worth the extra effort!
Ingredients
- COBS Bread Sourdough Loaf
- 1.5 Kg ripe tomatoes
- 2 brown onions, halved
- 1 red pepper
- 1 habanero chilli (optional)
- 500ml vegetable or chicken stock
- Sea salt and freshly ground black pepper to season
Directions
Preheat oven to 350F. Put tomatoes, onions, red peppers and chilli in a large roasting dish. Roast in oven for 30 minutes or until slightly darkened and aromatic.
Remove and set aside to cool. When cool, peel the onions and discard the skins. Peel the red pepper and discard the skin, seeds and stem.
Place all ingredients in a food processor and blend until required consistency – either chunky or smooth. Adjust seasoning with salt and pepper. Place in a large pot over medium heat.
Now the tastiest part of all, dunking slices of your Pane di Casa into this delicious soup! Fresh or grilled, it’s the perfect way to bring soups up a notch and mop up any left overs.