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Mexican-style roasted tomato soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes in half and put them in a large baking tray. Roughly chop the carrot.
  3. Tuck the garlic cloves, shallots, carrot pieces between the tomatoes and add the whole chillies.
  4. 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.
  5. 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.
  6. Reheat if necessary.
  7. Add the lime juice, then garnish with coriander leaves and serve.