Spanish Roasted Tomato Soup

Name: Thermomix recipe: Spanish Roasted Tomato Soup
Prep time: 5 min
Cook time: 1 h
Ingredients: 1.5 Kilo roma tomatoes, halved; 1 capsicum/bell pepper red, deseeded and cut into eighths; 2 cloves garlic or more to taste; pink salt flakes to taste; Extra Virgin Olive Oil (EVOO) as needed; Generous drizzle balsamic vinegar; 2 Teaspoons coconut sugar; 3 Teaspoons smoked paprika; 1 Teaspoon cayenne pepper or to taste; 1 x 400 Gram Tin chickpeas drained; fresh Italian parsley to garnish

Make on Fresco

Serves 4-6 Prep Time 5 minutes Cook Time 1 hours Rated: Print

A very easy and delicious soup, full of lycopene and tomatoey goodness. Thermomix, not required necessarily, but certainly does do it justice.

This Spanish Tomato Soup was inspired by Luke Mangan who created the menus for business class on Virgin back in the day. Cue the Grilled Cheese sandwich (not served on the Virgin flight...but just a heads up there Luke, would have been all sorts of awesome as an accompaniment.)

We think this should grace your table as the weather cools where you are.

Roasting the veggies enhances the flavours but also gives a depth of colour that you cannot achieve otherwise. Garnish with a few reserved chickpeas and some fresh parsley or other leafy green herb, a drizzle of great EVOO and yum!

Make sure you check out our other many tomato soup recipes...we have a penchant for the red stuff!

Tomato Orange Soup

Rich Roasted Tomato Soup

Tomato and Leek Soup

Bruschetta Soup

Minestrone Soup

Need

1.5 Kilo roma tomatoes, halved
1 capsicum/bell pepper red, deseeded and cut into eighths
2 cloves garlic or more to taste
pink salt flakes to taste BUY
Extra Virgin Olive Oil (EVOO) as needed BUY
Generous drizzle balsamic vinegar
2 Teaspoons coconut sugar
3 Teaspoons smoked paprika
1 Teaspoon cayenne pepper or to taste
1 x 400 Gram Tin chickpeas drained
fresh Italian parsley to garnish

Do

1: Preheat oven to 160°C.
2: Prepare tomatoes, red capsicum (pepper) and garlic and place into an oven proof baking dish. Sprinkle with salt and pepper. Drizzle generously with EVOO and balsamic vinegar.
3: Slow roast for 1 hour. Cool slightly.
4: Tip contents of tray into Thermomix bowl and scrape out all the sticky bits, adding to Thermomix bowl. Add sugar, paprika and cayenne and blend 30 sec/speed 10.
5: Add most of the chickpeas reserving just a few for garnish (as per Luke!!) Blend 30 sec/speed 10.
6: Serve immediately garnished with reserved chickpeas and fresh parsley to taste.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!