Recipe: Spicy roasted tomato and rosemary soup

By Donna Hay

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Spicy roasted tomato and rosemary soup. Photo / Chris Court
Spicy roasted tomato and rosemary soup. Photo / Chris Court

Serves 4

1.5kg truss tomatoes, halved
4 cloves garlic, unpeeled
1 Tbsp rosemary sprigs
2 long red chillies, halved
1 Tbsp caster sugar
Sea salt and cracked black pepper
1 Tbsp olive oil
500ml chicken stock
2 Lebanese flatbreads
3/4 cup grated mozzarella
3/4 cup grated cheddar

1 Preheat oven to 180C.

2 Place the tomato, garlic, rosemary and chilli on a baking tray lined with non-stick baking paper.

3 Sprinkle with the sugar, salt and pepper and drizzle with oil.

4 Roast for 40-50 minutes or until the tomatoes are soft. Squeeze the garlic from its skin and set aside. Increase oven to 220C.

5 Place the stock in a saucepan over high heat and bring to the boil.

Add the tomato, garlic and chilli and blend until smooth. Set aside and keep warm.

6 Place the flatbreads on a baking tray lined with non-stick baking paper.

7 Divide the cheese between the bread and bake for 10 minutes or until golden.

8 Serve the cheesy flatbread with the soup.

* For more recipes by Donna Hay click here.

- Herald on Sunday

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