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Roasted Tomato and Chilli Soup (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
British
Courses
Light Bites
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
Preheat the oven to 200 oC
Drizzle a casserole dish with the olive oil, sprinkle in the sugar, minced garlic and season with salt and pepper
Place the cherry tomatoes in the casserole dish and roast in the oven for 20 minutes
In a large saucepan fry the onion, cumin and chilli in a drizzle of olive oil
Stir in the tin of tomatoes and cook with the lid on for 10 minutes
Add in the roast tomatoes including any juice left over in the casserole dish
Pour in the vegetable stock
Bring to the boil and simmer for 20 minutes with the lid on
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/