Nothing keeps the freezing cold out like a nice hearty soup.
One of our favourite soups are from The Long Table Restaurant in Stellenbosch with their famous the Roasted Roma Tomato Soup.
Here is my version:
You’ll need:
- 500g roma tomatoes (I’ve also used 2 normal tomatoes)
- 1 large onion sliced
- Garlic chopped
- Olive oil
- Brown Sugar
- 2 cups chicken stock
- 50g tomato paste
- 1 teaspoon cumin
- 3 table spoons fat free plain yoghurt
- Salt and Pepper
Method:
Put the onion, tomatoes and garlic mix on a baking tray and drizzle with brown sugar and olive oil.
Roast at 200°C until the mixture is brown.
Place the mix in a soup pot and add the stock, 1 teaspoon cumin and the tomato paste.
Allow to simmer for 30 minutes, stirring regularly.
Blitz the soup with a hand blender and add 3 tablespoons of plain yoghurt and stir until the soup is creamy.
Simmer for a couple of minutes and season with salt and pepper.
Garnish with crumbed feta and chives.
Served with toasted pitas.
Wine match:
Sauvignon Blanc or a lightly wooded Sauvignon Blanc if the soup is very creamy.