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

tomato chilli soup
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
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. 1
    Preheat the oven to 200 oC
  2. 2
    Drizzle a casserole dish with the olive oil, sprinkle in the sugar, minced garlic and season with salt and pepper
  3. 3
    Place the cherry tomatoes in the casserole dish and roast in the oven for 20 minutes
  4. 4
    In a large saucepan fry the onion, cumin and chilli in a drizzle of olive oil
  5. 5
    Stir in the tin of tomatoes and cook with the lid on for 10 minutes
  6. 6
    Add in the roast tomatoes including any juice left over in the casserole dish
  7. 7
    Pour in the vegetable stock
  8. 8
    Bring to the boil and simmer for 20 minutes with the lid on
  9. 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/