Tenina.com's Spanish Roasted Tomato Soup

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  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.

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