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Roasted Tomato and Chilli Soup (Gluten Free, Dairy Free)

tomato chilli soup
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins
Servings 4
Best Season Suitable throughout the year
Ingredients
  • 300 g cherry tomatoes
  • 2 red onions
  • drizzle of olive oil
  • 1/2 tsp caster sugar
  • salt and pepper for seasoning
  • 1 tsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 1 garlic clove (minced)
  • 400 g can of chopped tomatoes
  • 800 ml vegetable stock
Instructions
  1. Preheat the oven to 200 oC
  2. Drizzle a casserole dish with the olive oil, sprinkle in the sugar, minced garlic and season with salt and pepper
  3. Place the cherry tomatoes in the casserole dish and roast in the oven for 20 minutes
  4. In a large saucepan fry the onion, cumin and chilli in a drizzle of olive oil
  5. Stir in the tin of tomatoes and cook with the lid on for 10 minutes
  6. Add in the roast tomatoes including any juice left over in the casserole dish
  7. Pour in the vegetable stock
  8. Bring to the boil and simmer for 20 minutes with the lid on
  9. Blend the soup and season to taste
Keywords: gluten free soup recipes, gluten free lunch ideas
Read it online: https://freefromfavourites.com/recipe/roasted-tomato-and-chilli-soup-gluten-free-dairy-free/