Don’t Divorce me Tomato Soup
I am a sucker for those viral Instagram recipes… there is something about their simplicity, comfort. From the Marry me Chicken to one pot wonders. Out here, I’ve discovered my own contender for Insta fame: Don’t Divorce Me Tomato Soup. The streets are lined with tomatoes, so it seemed only natural to put them to good use.
I may have taken my roasted tomato splendour a little far, serving it three different ways in the same week, but honestly, I don’t regret a single bite. My husband might though.
Easy Roasted Tomato Soup
Ingredients
1.5 kg ripe tomatoes, halved
1 whole bulb of garlic, top and tail
1 large red pepper, deseeded and chopped chunky
3 large onions, quartered
3 tbsp olive oil
Salt and pepper to taste
Optional: pinch of dried herbs (thyme, oregano, or basil)
Instructions:
Preheat the oven to 200°C (390°F).
Arrange tomatoes, garlic, red pepper, and onion on a large baking tray.
Drizzle with olive oil, sprinkle with salt, pepper, and herbs. Toss lightly to coat.
Roast for 35–40 minutes, until tomatoes are caramelized and soft. You can get a nice char on the onions and tomatoes
Let cool slightly, then blend until smooth. Taste and adjust seasoning.
This roasted base is your soup, your pasta sauce, your dip - basically, your all-purpose tomato magic.
Try it a few different ways:
Pasta sauce: Heat your soup, swirl in some cream or stock, toss with pasta, and sprinkle with fresh basil for instant elegance. You can always add some tomato paste for extra depth. And cayenne pepper or chilli for a kick.
Grilled cheese upgrade: Dunk, drizzle, or fold your favorite sandwich right in because soup and a grilled cheese were made for each other.
Bougie level: Parmesan is your friend. Fold it in, crisp it up, or simply sprinkle on top for that extra ooopmf.
So, next time you’re staring down a pile of perfectly ripe tomatoes, don’t panic embrace the streets’ gift.
