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 red capsicum, deseeded and cut into eighths; 2 cloves garlic or more to taste; pink salt flakes taste; Extra Virgin Olive Oil (EVOO); Generous drizzle balsamic vinegar; 2 Teaspoons coconut sugar; 3 Teaspoons smoked Spanish paprika; 1 Teaspoon cayenne pepper or to taste; 1 x 400 Gram Tin chick peas 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.

I recently flew to and from the USA on Virgin Australia (my airline of choice most of the time) and of course they have food by the lovely and talented Luke Mangan, and I have to say, not too shabby as far as airline food goes. On my return journey I upgraded (given that my huge man child was not travelling with me and I could feel guiltless in doing so!) and I had the most delicious soup in business class that I thought I could easily recreate with apologies to Luke...if he thinks it’s not up to scratch! (But I think it is...and I am hoping you do too.)

Voila...Spanish Tomato Soup, 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.)

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Need

1.5 Kilo roma tomatoes, halved
1 red capsicum, deseeded and cut into eighths
2 cloves garlic or more to taste
pink salt flakes taste BUY
Extra Virgin Olive Oil (EVOO) BUY
Generous drizzle balsamic vinegar
2 Teaspoons coconut sugar
3 Teaspoons smoked Spanish paprika
1 Teaspoon cayenne pepper or to taste
1 x 400 Gram Tin chick peas 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 chick peas reserving just a few for garnish (as per Luke!!) Blend 30 sec/speed 10.
6: Serve immediately garnished with reserved chick peas and fresh parsley to taste.

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!