Roasted Tomato & Red Onion Soup
Roasted Tomato & Red Onion Soup
A rich, oven-roasted bowl serving 4 people—bursting with flavour and perfect for a comforting lunch!
What you need
How to make
Prepare and Roast
Place the tomatoes, red onions and garlic on a baking tray. Drizzle evenly with the olive oil and sprinkle with oregano. Roast at 200°C fan for about 25–30 minutes, until the vegetables are softened and slightly charred.
Load the Soup Maker
Carefully add all of the roasted vegetables (and any tasty juices from the tray) directly into your soup maker, along with the vegetable stock cube and 600ml of hot water.
Blend and Serve
Select the smooth soup setting on your machine. Once the cycle has finished, season to taste with a crack of black pepper and serve piping hot.
Saucepan & Blender Method
Don't have a soup maker? No problem. For the recipes above, simply:
- Add the ingredients (after roasting) to a large saucepan with the stock and hot water.
- Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until the vegetables are completely soft.
- For the chilli and chorizo & barley soups, keep them chunky and cook until the meat is fully cooked and the barley is tender.
- For smooth soups, carefully blend with a stick blender until smooth.
- Stir in any cream or cheese at the end, where specified. Add a little extra stock or water if the soup is too thick.
Tip: Always check the seasoning at the end as chorizo, stock cubes, and blue cheese can already be quite salty!
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