Roasted tomato soup a la Chef Liz

Roasted tomato soup
Serves 4
Olive oil
1 small onion diced
2 cloves garlic diced
6 tomatoes, halved
1/4 cup sundried tomatoes, diced
1 can diced tomatoes
2 liters vegetable stock
Salt sugar and pepper to taste
Basil leaves

Drizzle halved tomatoes with olive oil and season with salt and pepper. Roast @ 350 degrees for 1.5-2 hours.

In a large pot, heat olive oil. Saute onions at medium heat for 5-7 minutes. Add garlic and cook for another 5-7 minutes, being sure not to burn.
Add in roasted tomatoes and sun dried tomatoes and cook for 10 minutes.
Add in can of tomatoes and vegetable stock.
Bring to a gentle boil and then turn heat down to a simmer. Cook for 1 hour, stirring occasionally.

Blend with a hand blender or in a regular blender to desired consistency.

Bring a small pot of water to a boil and quickly blanch basil leaves. 30 seconds. Drop into ice water to cool and dry thoroughly.
Add olive oil and basil leaves to a blender and blitz. Reserve.

Season soup generously with salt, pepper and sugar to taste.

Finish with basil oil.

For best results, make your own vegetable stock!!! It’s simple and fast and gives much more flavour.

5 onions, quartered
7 carrots, peeled and chopped
7 celery stalks, leaves off, chopped
1 fennel bulb, leaves off, chopped
3-4 litres of water
Parsley stems
Fresh thyme
Bay leaf
4 garlic cloves

Add onions, carrots, celery, fennel and garlic to a large stock pot. Cover with COLD water.
Bring to a boil and the turn heat down and gently simmer.
Add in parsley, thyme, bay leafand peppercorns.
Cook for 45 minutes to an hour.
Strain and voila. Say good bye to Campbell’s crappy stock forever!!!!

Best of luck!

Chef Liz
Relish Catering

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