Roast Tomato Soup

Serves 4


12 large tomatoes, quartered

45 ml (3 T) Huletts Brown Sugar

2 sprigs thyme

2 sprigs parsley

30 ml (2 T) olive oil

2 onions, chopped

4 sticks celery, chopped

3 cloves garlic, crushed

500 ml (2 cups) chicken or vegetable stock

60 ml (4 T) tomato paste

8 ml (1 ½ t) salt

5 ml (1 t) coarsely ground black pepper

15 ml (1 T) Huletts Brown Sugar

6 basil leaves – dried

To Garnish:

feta cheese

Basil pesto

  1. Place the tomatoes, in a baking tray, and sprinkle with the 45ml Huletts brown sugar, add the thyme and parsley and roast at 180°C for 25 minutes. Discard the herb sprigs.
  2. Heat the oil in a large saucepan over medium heat.
  3. Add the onions, celery and garlic and simmer for about 3 minutes until soft.
  4. Add the roasted tomatoes, stock, tomato paste, salt and pepper, 15ml Huletts brown sugar and basil leaves, bring to the boil and simmer for 15 minutes.
  5. Remove the basil leaves and liquidise.
  6. Adjust seasoning if needed and garnish with basil pesto and crumbled feta.