Two Roasted Tomato Soups

‘Slow roasting tomatoes brings out a sweeter and more concentrated flavour and makes them great for freezing.  At around Euro 1 a kilo at the moment, it is worth stocking up for the winter.

To Slow Roast Tomatoes,  cut them in half and place them on a baking tray brushed with olive oil  .  Season with salt and pepper and scatter some garlic cloves or use a garlic cooking spray.  Add some fresh herbs of your choice if you wish and roast in a preheated oven at 150C for 2 hours.  Freeze in zip lock bags with the olive oil, juices and content of the oven tray.  They freeze well for up to 6 months.

Roasted tomato soup is delicious and here are two I made on tv recently.
If you do not have the time to slow roast the tomatoes, use the quick instructions below’

Smoky Chicken, Roasted Tomato and Cabbage Soup

Roasted Tomato, cabbage and chicken soup, an all-in-one meal.  Photos CJ Baldacchino during a live tv show

‘Chicken breast marinated in paprika, cabbage at 50c per piece and tomatoes at Euro1 per kilo, this soup is a perfect all-in-one healthy and wholesome meal.’

You will need:

1 chicken breast marinated overnight in a tablespoon of olive oil and a tablespoon of smoked paprika
6 slices arrosto ham
1/2 cabbage, shredded
1/2 kilo slow roasted tomatoes
1 carrot, diced
1 stock pot [I use Oxo chicken]
Garlic spray [I use Fry Light Garlic]
3 tablespoons mild and light olive oil
salt and pepper
1 bayleaf
a pinch of stevia
fresh herbs of your choice and I use fresh thyme
1 litre water

Preheat oven to 220C.

Shred the cabbage and chop the tomatoes into quarters with skin on.  Line an ovenproof dish with baking paper and spray with garlic or avocado cooking spray.  Place the cabbage and chopped tomatoes on the dish and drizzle 2 tablespoons of mild and light olive oil. Place the dish in the oven to roast for about 15-20 minutes until the edges of the tomatoes start to lightly char.

Chop the chicken into small pieces.  Place a tablespoon of the olive oil in a large pot and spray with garlic cooking spray.  Saute the chicken pieces until they start to brown then chop the arrosto ham and add it to the pot.  Stir as it cooks for up to about 4 to 5 minutes.  Add the stock pot, bay leaf, fresh thyme.  Stir and add the water.  When it starts to boil add the roasted cabbage and tomato, stir and reduce the heat.  Season with salt and pepper and simmer for 35 minutes.  Add a pinch of stevia and stir.

Remove from heat, allow to rest for 5 minutes, remove the bayleaf and serve immediately.

Lea’s Good Food Everyday is aired everyday on Smash TV and you can follow the page on facebook

Roasted Tomato Soup with fresh broad beans and shredded chicken

tomato soup with broad beans 1.jpg
Smoked Tomato and fresh broad bean soup with shredded chicken.  Photography CJ Baldacchino during a live tv show

‘a wholesome soup making the most of local seasonal ingredients and flavours of a Mediterranean Spring.  This is a gluten free, low fat, lactose free and diabetic friendly recipe.  For a vegan option leave out the chicken’

You will need:

1 tablespoon olive oil and extra to drizzle before serving
1 large white onion
2 red bell peppers
1/2 fresh garlic
1/2 teaspoon smoked paprika
a pinch of cumin powder
a pinch of dried marjoram and a pinch of dried basil
400g can chopped tomatoes
200g slow roasted tomatoes
200g cherry tomatoes
12 broad bean pods, peeled
1 stock pot [I use Oxo chicken]
1/2 cooked chicken breast per portion [optional, leave out for vegan dish]
handful chopped parsley
2 tablespoons chopped fresh herbs [I used fresh marjoram, mint and basil]
juice of half a lime
a pinch of stevia
1/4 teaspoon grated lime zest

Preheat the oven to 220C.

Start by halving the large tomatoes and placing them on an ovenproof dish. Brush some olive oil. Season with salt and scatter some fresh marjoram leaves. On the same dish place one of the red bell peppers. Roast in a hot oven for 25-30 minutes until the edges of the tomatoes become charred. The skin of the red pepper will also become quite charred and caramelized.

Place the roasted red pepper in a plastic bag and tie it up. Allow the red pepper to cool completely then chop up.

Heat the olive oil in a pot over medium heat and cook the roughly chopped onion and fresh garlic. Stir and do not allow to brown. Chop one of the red peppers and add to the pot. Then add the dried herbs and paprika, stir and then add the stock cube. Stir in the canned tomatoes with the liquid, top up with water just to barely cover the vegetables and bring to a boil. Chop the cherry tomatoes with skin on, add them to the pot and reduce the heat, add the lime juice and simmer for 15 minutes uncovered. Taste and season if necessary.

Remove from the heat and add half the roasted peopper and one of the large roasted tomatoes to the pot.

Use a hand held blender and pulse a few times to retain the texture.

Peel the fresh broad beans and add half of them to the pot and stir. Add the lime zest and a pinch of stevia and stir again.

Cut the chicken up into pieces if you are using it. Chop the parsley and fresh herbs.

Ladle the soup into a large serving bowl and top with fresh herbs, the rest of the broad beans, the remaining roasted tomato and half the roasted pepper and chicken. Drizzle some olive oil and serve immediately.

Trade Enquiries:  

Olive oil by Filipo Berio at Rimus Group

Garlic Fry Light at Rimus Group

Oxo Stock Pots by Premier Foods

Dried herbs and spices by Good Earth Distributors

Stevia by Truvia at Borg & Aquilina

Chicken and other meats by Churchills Master Butchers


fresh vegetables and herbs by Big Fresh in Mosta, Oscar’s Fruit and Vegetable Paola and Barubuto [organic], tableware by Loft.

5 responses to “Two Roasted Tomato Soups”

  1. Lovely post, Lea: I wish your filmmaker every bit of luck in the world !!!

    1. Thank you Margaret Rose, appreciate !

  2. Reblogged this on Ace Food and Health News 2014 and commented:

    1. Thank you for reblogging !

      1. Welcome nice post 🙂

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