Roasted tomato soup

Roasted tomato soup

By
From
Cairo Kitchen
Serves
2
Photographer
Jonathan Gregson

Roasting the tomatoes and garlic in the oven before making the soup gives a richer, fuller flavour. Serve with a slice of shamsi bread for a light winter meal.

Ingredients

Quantity Ingredient
500g tomatoes
2 garlic cloves, unpeeled
1 tablespoon fresh coriander, chopped
4 tablespoons olive oil
2 teaspoons sugar
500ml vegetable stock
20g butter
salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C.
  2. Cut each tomato in half lengthways and put on a baking tray, facing up, with the unpeeled garlic cloves, coriander, olive oil, sugar and salt and pepper to taste. Put the tray in the oven and cook for about 30 minutes until the tomatoes are tender.
  3. Peel the garlic and place all the ingredients in a medium-sized pot. Add the stock. Let the soup simmer for 20 minutes, then blend in a food processor and strain through a colander.
  4. Finish with a piece of butter and salt and pepper to taste, if needed.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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