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Chunky Roasted Tomato Soup

Chunky Roasted Tomato Soup

Slow roasting tomatoes gives a rich, full flavor: The costeno amarillo chilli is fresh and light, making it perfect with rich tomatoes.

Ingredients (serves 6):
  • 500 g tomatoes
  • 4 small onions, peeled but left whole
  • 5 galirc cloves
  • sea salt
  • 1 fresh rosemary sprig chopped
  • 2 costeno amarillo chillies
  • grated rind and juice of 1/2 small lemon
  • 2 tbsp extra virgin olive oil
  • 300 ml tomato juice

Preheat the oven to 160 C / 325 F / Gas 3. Cut the tomatoes in half and place them in a roasting pan. Peel the onions and garlic and add them to the tin. Sprinkle with sea salt. Roast for 75 minutes or until the tomatoes are begining to dry. Do not let them burn or blacken or they will have a bitter taste.

Peel the tomatoes and place them in a food processor with the onions and garlic. Process until coarsely chopped and tranfer to a pan. Add 350 ml cup watter to the roasting pan and bring it to the boil, stirring toscrape all the residue off the pan. Boil for a minute, then pour the liquid into the pan.

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Soak the chillies in hot water for about 10 minutes until soft. Drain, remove the stalks, slit them and scrape all the residue off the pan. Chop the flesh finely and add it to the tomato mixture.

Stir the lemon rind and juice, the olive oil and tomato juice. Bring it to the boil, stirring, then reduce the heat, cover and simmer gently for 5 minutes. Taste for seasoning before serving sprinkled with the remaining rosemary.

Tip: Use plum tomatores or vine tomatoes, which tend to have more flavor than tomatoes grown for their keeping properties.

Bon appetit! 🙂 For more paleo soup recipes click here!

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