Roast tomato, chilli and orange soup
Prep:
20 mins
Cook:
85 mins
Packed with vitamin C, this soup is excellent for clearing away colds and boosting the immune system.
900g tomatoes, halved (small ones left whole)
1 red chilli, deseeded and left whole
2 garlic cloves, finely chopped
4 tbsp olive oil
2 onions, diced
2 carrots, peeled and diced
1 celery stick, diced
560ml hot vegetable stock
100ml orange juice
The zest of 1 small orange, to serve
Edible flowers or thyme, to serve (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Put the tomatoes and chilli on the baking tray and scatter with the chopped garlic.
Drizzle with 2 tablespoons of olive oil and season with salt and a grind of black pepper.
Place the tomatoes and chilli in the oven and roast for 45 minutes, stirring halfway through.
Heat the remaining olive oil in a large, deep-sided pan and cook the onions, carrots and celery over a low heat for 20 minutes.
Add the roasted tomatoes, chilli and garlic, the stock and orange juice to the pan and stir well.
Bring the soup to a simmer for a minute or two, then take it off the heat and allow it to cool slightly.
Using a food processor, blitz until smooth.
Return the soup to the pan, adding more salt and freshly ground black pepper to taste.
Serve with a pinch of orange zest and, if you feel like it, decorate with some fresh edible flowers if available or fresh thyme.
Serves
4
Preparation Time
20 minutes
Cooking Time
85 minutes
Main ingredients
Fruit, Stock/Broth
Recipe Type
Soups, Healthy
Special Info
Vegetarian
Level of Difficulty
Easy
