Roasted Tomato Soup

Tomatoes don’t do that great once the temperatures hit the highs we have hit recently. Time to pick them all, and fix some Roasted Tomato Soup. Freeze the leftovers for a taste of spring deep in the heat and humidity of a Kuwaiti summer. 🙂

Roasted Tomato and Cumin Soup
From Nxabega Okavango Safari Camp

3 – 5 kilograms ripe tomatoes
2 Tablespoons olive oil
2 medium onions
3 garlic cloves
1 large fresh red chili pepper
4 Tablespoons olive oil
2 Tablespoons whole cumin, roasted and ground
2 cups vegetable stock
salt and black pepper

Slice tomatoes in half, place on a baking sheet and sprinkle with 2 tablespoons olive oil. Roast in a hot oven one and a half hours. (If you have a Misto you can give them all a good spray!)

Chop onion, garlic and chilli pepper.

Place all vegetables in a large sauce pan with 4 Tablespoons olive oil, cook until onions are soft (about 10 minutes).

Add cumin and fry another 5 minutes. Add roasted tomatoes and stock, cook further 10 minutes. Puree the mixture, transfer back to a sauce pan and gently warm. Check seasoning and serve.

(How can something that tastes so good also be so good for you?)