Creamy Tomato Soup by Kyfitjourney

Ingredients

• 6 vine-ripened tomatoes, halved
• 1 red onion, peeled & quartered
• 2 white onions, peeled & quartered
• 2 red peppers, deseeded & cut into chunks
• 2 garlic bulbs
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chili flakes (adjust to taste)
• 1 tbsp tomato purée
• 1 tbsp brown sugar
• 800 ml vegetable stock
• 100 ml double cream (or more to taste)
• 1/2 tsp (adjust to taste) salt & pepper
• 1 cup chopped coriander

Instructions

1. Preheat oven to 200°C (180°C fan). Place halved tomatoes, quartered onions, red pepper chunks, and whole garlic bulbs on a baking tray.
2. Drizzle vegetables with olive oil and season with salt, smoked paprika, oregano, and chilli flakes
3. Roast for 30–35 minutes, until vegetables are soft and caramelized.
4. Squeeze roasted garlic cloves from their skins. Transfer all roasted vegetables and any juices from the tray into a large pot
5. Add vegetable stock, tomato purée, and brown sugar to the pot. Stir well
6. Blend the mixture until silky smooth using a stick blender or carefully transfer to a jug blender.
7. Place the pot back on a low heat and simmer gently for 5 minutes.
8. Stir in the double cream, adjust seasoning to taste, and simmer for another minute
9. Serve hot, ladled into bowls, optionally drizzled with extra cream and chopped coriander