Took this recipe from my kid’s Geronimo book, and lo and behold, it was totally legit. More than that, it was delicious, the kids wiped out the whole pot in no time. Makes you wonder what you have been drinking as tomato soup all this time.
No pretty pics as everyone couldn’t wait, the roasting of the pepper and tomato really set all the tummies alarms off.
Here’s the recipe with some adaptation and details.
- 4 XL ripe tomatoes
- 1 red bell pepper
- 1 white onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 bowl of chicken stock
- 1/2 – 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp lemon juice (optional)
Slice pepper (remove seeds) and tomatoes, place on aluminium line baking tray. Using fan forced mode, roast at 160 deg C for 40min. The skin will dry up and the veggies will turn soft, there should be a strong aroma, but don’t burn them.
Saute onion and garlic in heated olive oil till aromatic. Add in tomatoes and pepper, stir fry some more.
Add in chicken stock, then salt and pepper to taste.
Using a handheld blender, purée the whole soup mixture. Add in lemon juice last for a tangy taste.
Freshest tomato soup you will ever eat, and I only used cheap Malaysian ones that didn’t even cost me $2.