Roasted Tomato and Caraway Soup Recipe

Try this twist on a classic tomato soup for an easy meal the whole family will love. Aromatic caraway seeds have a distinct nutty taste that adds depth, whilst roasting the tomatoes maximises their flavour. A sprinkling of salty feta is the perfect finishing touch.

Serves 4 - 15 mins to prepare and 45 mins to cook - 236 calories / serving -  Freezable

1kg vine tomatoes, halved
3 tbsp olive oil
1 tsp caraway seeds
handful fresh thyme, leaves picked
1 large onion, diced
2 garlic cloves, sliced
1 vegetable stock cube, made up with 800ml hot water
For the topping
1 tbsp sunflower seeds
1 tbsp sesame seeds
70g feta, crumbled
2 tsp chia seeds (optional)

Shop Ingredients From Tesco Here

Preheat the oven to gas 4, 180°C,
 fan 160°C. Put the tomatoes cut-side up on a baking tray. Drizzle over 2 tbsp oil and sprinkle over the caraway seeds and thyme leaves. Season. Roast on the middle shelf of the oven for 45 mins.

After 35 mins, heat the remaining oil in a large, heavy-based pan over a medium-high heat. Add the onion; fry for 4-5 mins until soft. Stir in the garlic; cook for 1 min. Reduce the heat.

Spoon the tomatoes and juices into the pan. Stir well, then add the stock. Increase the heat and bring to a simmer. Remove from the heat and blitz with 
a stick blender. Season and keep warm.

Put the sunflower and sesame seeds in a dry frying pan. Toast over a medium heat for 3-4 mins until they start to turn golden. Spoon the soup into warm bowls and sprinkle over the crumbled feta, toasted seeds and
 chia seeds, if using.

Tip: Use fresh stock or vegetable stock pots instead of cubes to make this soup gluten-free.

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