Spanish Roasted Tomato Soup

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    716
based on 3 ratings

A very easy and delicious soup, full of lycopene and tomatoey goodness.

Inspired by: https://tenina.com/recipes/spanish-roasted-tomato-soup

recipe updated Jan 12, 2022

Ingredients

  • Roma tomato icon
    Roma tomato
    1.5 kg
  • Red bell pepper icon
    Red bell pepper
    1
  • Garlic clove icon
    Garlic clove
    2
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    as needed
  • Coconut sugar icon
    Coconut sugar
    2 teaspoons
  • Smoked paprika icon
    Smoked paprika
    3 teaspoons
  • Cayenne pepper icon
    Cayenne pepper
    1 teaspoon
  • Canned chickpeas icon
    Canned chickpeas
    400 g
  • Italian parsley icon
    Italian parsley
    as needed

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Baking dish - 2 quart
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Add roma tomato, red bell pepper and garlic clove to a clean baking dish
  3. Sprinkle with pink Himalayan salt flakes and black pepper
  4. Drizzle with extra virgin olive oil and balsamic vinegar generously
  5. Roast - 1 hr, 160°C
  6. Let cool slightly
  7. Transfer content of baking dish to TM bowl
  8. Add coconut sugar, smoked paprika and cayenne pepper
  9. Blend with MC on - 30 sec, speed 10
  10. Then add most of the chickpeas to the TM bowl
  11. Blend with MC on - 30 sec, speed 10
  12. Serve immediately garnished with reserved chick peas and fresh parsley to taste
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