Making the most of your Magimix: roasted tomato soup

Autumn is here in its full glory. Embrace it with wellies, walks in the woods and the best tomato soup you’ve probably ever tasted.
Making this soup in a Magimix is as easy as pie. Over the next few days we’re publishing articles to inspire Magimix magic but fear not friends, if you don’t yet have one of these beauties, you can still make these winning recipes with your blender or processor of choice.
Ingredients (serves 4)

3 cloves garlic, peeled
1kg tomatoes, halved length-ways – choose different varieties if you can
2 Tbsp olive oil
¼ cup fresh basil leaves, finely shredded
1 large red onion, finely chopped
1 cup chicken stock
Fresh chilli, to taste
Salt and pepper, to taste
Crispy bacon and small fresh basil leaves, to serve

Method

1. Pre-heat your oven to 180°C.
2. Place your tomatoes onto a baking tray or oven-proof dish and drizzle with half the olive oil. Season with salt and pepper and roast for 40 minutes or until the tomatoes are tender.
3. Remove the tomatoes from the oven and set aside to cool slightly.
4. Heat the remaining oil in a large saucepan over medium-high heat. Add your onion and cook, stirring, for approximately 3 minutes or until soft.
5. Add your tomatoes, garlic and chilli and cook for a minute or two until fragrant. The Joseph Joseph Garlic Rocker is pictured here, nice hey?
6. Add your stock and bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
7. Allow to cool slightly and blend until smooth.
8. Re-heat before serving and garnish with fresh basil and crispy bacon pieces.

If you want to add a more intense basil flavour you can always add a few leaves to the blending process and save a few for garnishing. If you add too many in, it might make the soup go slightly brown, so half half for the best of both worlds.

This hearty soup was devoured with gusto in our test kitchen a few weeks ago (check it out). Dust off your soup making boots and get blitzing.

Download print-friendly recipe.

Written by Lisa Grey

Lisa is the commissioning editor of Spatula. When out of the Yuppiechef Test Kitchen, she spends her days with her toes in the Noordhoek sand, chasing her baby daughter, Bella, around the house. View more articles by .

5 Comments

  1. [...] might like to set your Magimix to work on this roasted tomato soup or homemade [...]

  2. [...] Roast tomato soup Mushroom soup with watercress Vegetable and lentil soup [...]

  3. Lisa Martens says:

    Oh my goodness, I made this soup the day after you posted it to Pinterest and it was DELISH! I am a huge tomato fan, yet surprisingly not a tomato soup fan. But this one has completely sold me. I gave some to my mom and that evening she dropped off 2kg of tomatoes and insisted I make some more! Thanks for the brilliant recipes! I love that your recipes are all tried and tested so it’s not a hit or miss. When I use your recipes I know they are going to be winners. Keep up the good work you wonderful people! Xxx

  4. Claire Morris says:

    It’s a fantastic recipe! I know I’ll be making this one again…..and again…..and again! Thank you!

  5. Martie Jelliman says:

    Lisa your recipe sounds delicious, I make a similar soup just add chopped olives and chopped basil in the end. I also roast the garlic with the tomatoes and squeeze them into the soup.
    I love your web page , all the lovely goodies

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