Roasted tomato and caraway soup recipe
Try this twist on a classic tomato soup for a budget-friendly meal the whole family will love. Aromatic caraway seeds have a distinct nutty taste that adds depth, whilst roasting the tomatoes maximises their flavour. A sprinkling of salty feta is the perfect finishing touch.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 236 calories / serving
- Freezable
- Healthy
- Vegetarian
Ingredients
- 1kg vine tomatoes, halved
- 3 tbsp olive oil
- 1 tsp caraway seeds
- handful fresh thyme, leaves picked
- 1 large onion, diced
- 2 garlic cloves, sliced
- 1 vegetable stock cube, made up with 800ml hot water
For the topping
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 70g feta, crumbled
- 2 tsp chia seeds (optional)
Each serving contains
- Energy
- 985kJ 236.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 1.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 14.5gProtein 7.2gFibre 4.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the tomatoes cut-side up on a baking tray. Drizzle over 2 tbsp oil and sprinkle over the caraway seeds and thyme leaves. Season. Roast on the middle shelf of the oven for 45 mins.
- After 35 mins, heat the remaining oil in a large, heavy-based pan over a medium-high heat. Add the onion; fry for 4-5 mins until soft. Stir in the garlic; cook for 1 min. Reduce the heat.
- Spoon the tomatoes and juices into the pan. Stir well, then add the stock. Increase the heat and bring to a simmer. Remove from the heat and blitz with a stick blender. Season and keep warm.
- Put the sunflower and sesame seeds in a dry frying pan. Toast over a medium heat for 3-4 mins until they start to turn golden. Spoon the soup into warm bowls and sprinkle over the crumbled feta, toasted seeds and chia seeds, if using.
- Tip: Use fresh stock or vegetable stock pots instead of cubes to make this soup gluten-free.
- See more Tomato soup recipes
Freezing and defrosting guidelines (freeze without topping)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
