Roasted Tomato, Orange and Chilli Soup

By Deena Kakaya •


One of the ultimate recovery and soothing foods is a good bowl of tomato soup.  It's perfect if just want something to make you feel cosy and comforted.  Deena shares a delicious recipe that's packed full of flavour and Vitamin C to help fight winter colds.


Everything halts, doesn’t it? Play dates get cancelled and kids stay at home, away from nursery or school. Grown-ups either martyr on without thanks or, ‘work from home’. Dinners out with friends get postponed and any outdoor activity is null and void and substituted with snuggling under a blanket and intermittently catching daytime TV between uncomfortable snoozes.  Yes, it is the season of sickness.

We have been fortunate in our house to have escaped many of the rounds that the bugs have done, so far.  We all generally have pretty robust immune systems and I like to think that in part, this is due to what we eat, although though the festive indulgence did get the better of me.  Not only did I suffer from horrid food poisoning, I spent a good couple of weeks popping heavy, greasy, cheesy or chocolatey concoctions into my mouth like they were air-filled.  I felt queasy, bloated, heavy and sore in the tummy.  I felt lethargic and constantly sick and clearly, my body is meant to eat clean, natural, colourful and lighter foods.

One of my ultimate recovery and soothing foods is a good bowl of tomato soup. It’s the stuff my mum used to bring up to my sick bed throughout childhood, before she handed me turmeric infused milk as another antidote for a cold. Tomato soup, it’s the slow trickle down the sore throat that is so sweet and delicious. It is what I craved after a two day labour.  It is funny isn’t it, the need to be nurtured when we are ill. Suddenly we regress to childhood and need cuddles, to be reassured and to be given soup.

This bowl of sunny healing contains roasted, sweet tomatoes, and juicy and squeezy roasted garlic.  The flavour of each of these ingredients is heightened and less sharp yet sweeter when roasted. I have also included that vitamin C stuff everyone tells you to drink when you are fighting and impending cold; orange juice. I wouldn’t be true to myself if I didn’t include a kick of chilli that is felt warmly at the end of each mouthful.

Roasted Tomato, Orange and Chilli Soup



Ingredients

Serves 2-3 generously or 4 as a starter

1kg large red tomatoes
One large red onion, sliced thickly
5 large cloves of garlic, in their skins
600ml of vegetable stock
2 medium potatoes, peeled and cubed
¼ tsp. turmeric
2 tbsp. cooking oil
1 large red chilli, finely chopped
Salt to sprinkle on the tomatoes
120ml of freshly squeezed orange juice
The zest of one orange
 
Method

1.       Cut the tomatoes in half and lay them on the open-side up on the baking tray. Scatter the cloves of garlic in between the tomatoes, as well as the red onion. Drizzle 2 tbsp. of olive oil and salt over them and roast in the oven at 200degrees for approximately 30-40minutes. They should still hold their shape.

2.       Heat the cooking oil in a deep pan and then add the potatoes, chilli and turmeric. Coat them well and after a minute or two pour in the vegetable stock.  Bring the soup to a simmer, then boil it for 8-10 minutes or until the potatoes are soft enough to mash. 

3.       Once the potatoes are cooked, pop the garlic out of the skin and straight into the soup. Then add the orange juice and tomatoes and continue to simmer. Boil for 2-3 minutes before taking it off the heat and blending it smooth.

4.       Serve the soup with a sprinkling of orange zest. 



Inspired?  For more delicious soup recipes visit Great British Chefs collection.
 

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Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Her recipes use influences from throughout the world, often combining an Indian influence. They also happen to be completely meat-free. You can follow Deena on Facebook here. 

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