Time: 1 hr 15 mins
Serves: 4
When shopping seasonally during winter, fresh tomatoes are generally off the menu at my house. Sadly, no tomatoes means no tomato soup during soup season. Thankfully this year I have found a workaround: canned tomatoes! They taste the same once roasted, are cheap as, and available year round. Send off winter with one last soup and thank me later ;)
Note: You will need a stick blender/blender/nutriblender of some description for this recipe.
Ingredients
- 2 x onions (thinly sliced)
- 2 x carrots (thinly sliced into semi circles)
- 2 x celery sticks (thinly chopped)
- 1 ½ tsp dried thyme
- 3 x 400g tins whole tomato (crucial to get the whole tomatoes so they roast up properly!)
- 125 g sour cream
- 500 mL vegetable stock
- Salt
- Pepper
- Oil
Method
- Preheat your oven to 180°C.
- Take a large roasting dish/tray and add the chopped onions, carrots, celery, thyme, and canned tomatoes – juice and all!
- Add in about 2 Tbsp of oil, some salt and pepper and toss until everything is covered.
- Place into the oven for 1 hour, tossing approx. every 20 mins.
- After 1 hour, take one of the carrot pieces, if you can easily break it in half with a wooden spoon the vegetables are done. If there is still a bite to the carrot, place back into the oven for another 20 mins until cooked.
- Transfer the roasted vegetables to a large pot. Let them cool for a couple of minutes and blend until smooth.
- Turn the pot on to a low heat, stir in the sour cream until combined, and then stir through the vegetable stock.
- If it is still lumpy, go through carefully with a stick blender one more time.
- Cook on a low heat for an additional 10 mins, stirring occasionally, until hot all the way through and bubbling slightly.
Enjoy hot and serve with a side of crusty bread!