Name: Mexican-style roasted tomato soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 ripe tomatoes; 4 garlic cloves, peeled; 6 shallots, peeled (or 1 large onion, cut into wedges); 1 carrot; 1 red chilli pepper; 1 green chilli pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried or fresh oregano leaves; Salt and pepper; 350 ml vegetable stock (approx.); 1 handful coriander leaves; Lime juice

Mexican-style roasted tomato soup

6 Jul 2020

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This vegan Mexican-style roasted tomato soup is rather spicy. If you don’t like the heat, roast only one chilli and/or remove the seeds and veins before cooking. I find the heat refreshing and warming on breezy summer evenings or during the winter months. Serve it with tortilla chips, flatbread or wholesome gluten-free bread.

Ingredients

6 ripe tomatoes
4 garlic cloves, peeled
6 shallots, peeled (or 1 large onion, cut into wedges)
1 carrot
1 red chilli pepper
1 green chilli pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried or fresh oregano leaves
Salt and pepper
350 ml vegetable stock (approx.)
1 handful coriander leaves
Lime juice

Instructions

Preheat the oven to 180°C.
Cut the tomatoes in half and put them in a large baking tray. Roughly chop the carrot.
Tuck the garlic cloves, shallots, carrot pieces between the tomatoes and add the whole chillies.
Scatter the spices on top and season with salt & pepper. Drizzle with olive oil, then bake for 20-25 minutes, until the tomatoes have softened.
Transfer everything into a pan, add the hot vegetable stock and coriander leaves, then process with a hand-held blender until you get a thick, smooth soup.
Reheat if necessary.
Add the lime juice, then garnish with coriander leaves and serve.

https://cooktogether.com/recipe-items/mexican-style-roasted-tomato-soup/

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