Tomato Soup

Kiki Cooks
by Kiki Cooks
6 Serves
1 hr 5 min

Indulge in the heartwarming delight of my Tomato Soup. This classic creation is my ode to simplicity and the comforting embrace of ripe, juicy tomatoes. Crafted with care and a touch of nostalgia, every spoonful is a journey through familiar flavors that transcend seasons. Whether I'm craving a moment of solace on a chilly day or simply yearning for a bowlful of homemade goodness, my tomato soup is a culinary hug that never fails to satisfy. Join me in savoring the essence of this timeless recipe, where the simplest ingredients weave the most satisfying stories, one spoonful at a time.

Recipe details
  • 6  Serves
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

  • 500 grams red bell pepper
  • 3 large red onions, peeled
  • 1 kg tomatoes
  • 1/2 small hot chili
  • handful of parsley
  • 3 whole cloves garlic, peeled
  • salt and pepper to taste
  • olive oil
Instructions

Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit) and line a baking tray with parchment paper.
Cut up the tomatoes, peppers and onions into large chunks, for the peppers - don't discard the inside or the seeds but rather use them too.
Place the veggies on the baking tray and slice the chili thin. Add in the chili and the whole garlic cloves
Drizle with olive oil and add on salt and pepper. Place the parsley on top.
Place the tray in the oven and let cook for 45 minutes, until all the vegies are soft and beginning to blacken.
Remove from the oven and transfer all the vegies to a larg soup pot.
Use a stick blender to blend the vegies until all the large chunks have been blended.
Bring to a boil and add salt and pepper if necessary.
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