Roasted Tomato Soup

Photography by Le-Andra Schwagele


1 kg Tomatoes
1 red onion
2 cloves of garlic, peeled and chopped
2 Carrots, peeled and chopped
1 red pepper, deseeded and cubed
1 tin sweet corn kernels
2 tablespoons of sundried tomato paste (optional)
2 cups of chicken stock Mozzarella cheese, sliced
½ cup of grated parmesan cheese
Olive oil
Salt and pepper
¼ cup fresh basil


  1. Preheat the oven to 200C.
  2. Drizzle tomatoes with the olive oil, salt and pepper and roast for 40 minutes.
  3. Let it cool for 5 minutes, then discard skins with a fork.
  4. Heat the oil in the pot over medium – high heat, add onion, red pepper& carrot and season with salt and pepper. Once cooked add garlic, sundried tomato paste, corn and tomatoes. Pour the chicken stock in and cook all the ingredients until soften. Use a stick blender to blend the soup nice and smooth.
  5. Add the grated parmesan cheese.
  6. Before serving. Grill the slices of mozzarella cheese until bubbly and brown and top the soup with it sprinkle some fresh basil over with a drizzle of olive oil.

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2017-08-16T16:40:26+00:00 0 Comments

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