Spanish Roasted Tomato Soup

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    169
based on 2 ratings

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

recipe updated 25 Oct. 2018

Ingredients

  • Tomato icon
    Tomato
    1500g
  • Red capsicum icon
    Red capsicum
    150g
  • Garlic clove icon
    Garlic clove
    12g
  • Sea salt icon
    Sea salt
    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
    44ml
  • Coconut sugar icon
    Coconut sugar
    8g
  • Smoked paprika icon
    Smoked paprika
    6g
  • Cayenne pepper icon
    Cayenne pepper
    2g
  • Canned chickpeas icon
    Canned chickpeas
    400g
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat
  2. Get a clean baking sheet
  3. Halve tomato skin side down
  4. Slice red capsicum into quarters
  5. Add garlic clove
  6. Sprinkle with sea salt
  7. Sprinkle with black pepper
  8. Drizzle with extra virgin olive oil
  9. Drizzle with balsamic vinegar
  10. Roast slowly for 1h
  11. Transfer content of baking sheet to TM5 bowl
  12. Add coconut sugar
  13. Add smoked paprika
  14. Add cayenne pepper
  15. Fit TM5 bowl to TM5
  16. Blend for approx 30s
  17. Add drained canned chickpeas
  18. Blend for approx 30s
  19. Heat for approx 5min
  20. Serve
  21. Top with drained canned chickpeas
  22. Garnish with fresh parsley
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