Spicy roast tomato soup – gluten free, dairy free, clean.
As we are in Autumn now and the nights are cooler – especially with all the rain Sydney has been experiencing, it’s a good excuse to bring out the pots and make a nourishing soup. Since this is the last of tomato season ive decided to make a pleasantly spiced tomato soup. This spicy roast tomato soup has a hint of spice to it and tastes so good. I’m a huge fan of cumin powder and tend to add it to many dishes.
It was Anzac Day on Saturday so we set sail on the party pontoon from Como Marina where we ate and drank and had a jolly good time. Before we knew it, it was time to return the boat to shore.
Needless to say it was a gorgeous, sunny day till an hour before we returned home. Flash flooding has us running to our cars. Perfect soup weather if you ask me.
Why this is so good for you
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Cumin helps asthmatics, diabetics, helps fight cancer, aids digestion, helps relieve constipation, helps relieve insomnia, helps fight viral infections, boosts the immune system, helps fight anemia, promotes healthy, beautiful skin and helps remove toxins from the body.
Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Here’s hoping for the return of sunny skies.
Enjoy your Sunday.
Love, Tash x
- 1 kilo vine ripened tomatoes, washed and dried
- 4 large garlic cloves, skin on
- 1 large brown onion, peeled
- 2 large, long red chillis, kept whole (this is optional depending on the amount of heat you want)
- 3 cups vegetable stock (gluten free)
- 2 tablespoons tomato paste
- 1 teaspoon cumin powder
- Freshly ground sea salt and cracked black pepper, to taste
- 1/2 cup chopped flat leaf parsley (or curly)
- Preheat oven to 180 degrees C
- If using small tomatoes, chop in half. If using large, chop into quarters.
- Slice onion in half, then slice each half into quarters. (Makes 8 pieces per onon) Do not pull layers apart once sliced.
- Slice ends off chillies. Arrange tomatoes, whole garlic cloves with skin on, onions and chillies on paper lined baking tray. Drizzle with olive oil and rub all over vegetables. Season with salt and pepper.
- Roast for up to 1 hour.
- Once ready, transfer the tomatoes, onions, one of the chillies (I used the 2nd chilli for garnish as I felt one was enough) to a blender. Squeeze out the garlic cloves from their skins (they will slide out easily) and blitz till well blended. Transfer mix to a medium saucepan and add the vegetable stock, tomato paste and cumin powder. Bring to boil, then reduce heat and simmer for 5 - 10 minutes.
- When ready, season with salt and pepper if you feel it needs it and any more cumin.
- Ladle soup into bowls. Sprinkle over the flat leaf parsley and garnish with slices of the extra roast chilli.