Roasted tomato soup with peas and pea shoots

Recipe from: 27 July 2016
tomato, soup, fresh peas, Pea shoots,  soup, tomat

Ingredients 16
Servings 0
Minutes 5 min
  • 1.5
    kg
    ripe tomatoes (preferably baby Rosa tomatoes)
  • 4
    cloves
    garlic (peeled and crushed)
  • 15
    ml
    brown sugar
  • 15
    ml
    ground cumin
  • 5
    ml
    ground cajun spice
  • 2.5
    ml
    ground coriander
  • 2.5
    ml
    cayenne pepper
  • 15
    ml
    fresh thyme leaves
  • 15
    ml
    fresh orégano leaves
  • 15
    ml
    fresh parsley
  • salt
  • freshly ground pepper
  • 60
    ml
    olive oil
  • 500
    ml
    vegetable stock
  • 125
    g
    sugar snap peas
  • 20
    g
    pea shoots
 

Method

5 min
 

Pre-heat the oven to 180ºC.


Place the tomatoes into a roasting pan and add the garlic, sugar, spices and herbs.


Season with salt and black pepper and drizzle the olive oil over.


Place in the oven and roast for 15 minutes. Stir and roast for another 15 minutes.


Remove from the oven and cool slightly. (Keep a few of the roasted tomatoes for garnishing) Place the rest of the tomato mixture in a liquidizer and blend until smooth.


Return to the roasting pan and add the vegetable stock. Place back into the oven and cook again for 15 minutes.


Ladle into serving bowls and garnish with fresh sugar snap peas and pea shoots.


Serve with crusty bread!


Reprinted with the permission of PinkPolkaDotFood. To see more click here.


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Read more on: soup  |  tomato
 

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