Soup Club has been something the junior school (Year 1 to 4) at my workplace came up with in the last few weeks of last semester. The teachers of each year level will cook lunch for all the teachers of the junior school on one of the days in that week, and we rotate weekly. Absolutely loving the whole idea! Been trying all kinds of different soups and every one that I had was yummy! Sometimes, the teachers ventured out of soups, and got creative! We even had chilli con carne and curry lentils! Really well fed at my work place. haha
I was part of the year 1 team, and on our first rotation, I made cream of mushroom soup! So glad they all enjoyed it. Always get very nervous cooking for a bigger group of people. Plus I always cook too much! haha The mr and I would end up having soup for the next few days. Whoops! But more is better than less ya? hehe So it was the Year 1s turn again yesterday, and I decided to try something new. Brave, I know! haha I flipped through my recipe books and one of the soup recipes from the Delicious: Simply the best cook book, which I scored at Aldi for $12! hehe
The part that really caught my eye is the addition of asian flavours to this soup. It’s no ordinary roasted tomato soup, the addition of coconut milk, fish sauce, ginger and coriander makes it almost like drinking a less spicy and creamier version of the laksa gravy! Mmmm. AMAZING!
As much as I love the asian influence in this recipe, I have to admit I was a little worried as to how my colleagues will react to the taste. But thankfully, it turned out well and everyone was asking for the recipe! Yay! (: Totally made my day! Oh yes, and did I tell you I’ve never seen and cooked with that many tomatoes in my life because I doubled the recipe below. haha
Roasted Tomato Soup (Adapted from Delicious: Simply the best)
1.5kg tomatoes, quartered (any type you like)
2 onions, quartered
2 capsicum, thickly sliced
Salt & pepper, to season
3 tsp dried basil
1/4 cup olive oil
3 garlic cloves
2 tsp finely grated ginger
400ml coconut milk
700ml vegetable stock
1 tbs tomato paste
1 small bunch of coriander, leaves and steam finely chopped (extra to serve)
1 tbs brown sugar
2 tbs fish sauce
Natural Greek yogurt (to serve)
Steps :
1) Preheat the oven to 180 degrees celcius. Line a baking tray with foil. Place the tomatoes, capsicums and onions on the baking tray and drizzle with 2 tablespoons of olive oil. Season with salt, pepper and dried basil. Roast for 1 1/2 hours or until the vegetables are very soft and lightly charred.
2) Meanwhile, heat remaining olive oil in a large pot over medium heat. Cook the garlic and ginger until fragrant (1-2 mins), do be careful not to burn the garlic as it will have a bitter after taste.
3) Add the tomato paste, coconut milk and stock and simmer for 10 mins. Add the sugar, fish sauce, chopped coriander and the roasted tomato, capsicum and onion, plus any of the cooking juices in the baking tray. Simmer for a further 5 minutes or until slightly thickened, remove from heat and allow it to cool slightly.
4) Transfer the mixture to a blender and blend, in batches, until smooth. Serve the soup, garnished with coriander leaves and a dollop of yogurt. Serve with bread or roti.
Enjoy!
PS : This is one soup that is not too heavy but full of flavour! Perfect for a cold winter night! Do give it a try and let me know what you think! (: So dear readers, what is your favourite kind of soup? Would love to know!
Food Made With Love 
This looks awesome!
I bet it’s a lot better than the canned stuff. 😛
Bonnie
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thanks babe! (: definitely lots better than the canned stuff! hehe Thanks for stopping by and commenting! hehe love your posts too! x
Great, thanks!! 🙂
The colour makes it look a little bit like pumpkin soup 😀 Love the idea of soup club! Didn’t realise you were a teacher, how cool! Keen to give this a go before the winter season is over as it sounds lovely and hearty – glad it’s not so heavy either which is something that I’m weary of… how many serves are in the measurements of this recipe?
Also score for a $12 cook book! 😀
hehe yes it sure does! hehe but definitely not as thick and heavy as pumpkin soup! hehe Should definitely give this a try! the recipe serves 6-8 people. So you can cut it into half if you want! hehe and yes! super score! 😀
What a great colour, it sounds absolutely delicious by the way 😀
thank you! (: just love that it has an asian influence! hehe Not the usual tomato soup you get at cafes or restaurants!
Aldi has such good stuff! Congrats on the success of the soup. I do a thing in Winter called ‘the soup kitchen’ Make 24 litres of 2 different soups and sell it for the RSPCA with homemade bread rolls 🙂
awww that’s such a good cause! Would LOVE to help! Is it still on? So meaningful! Good on you babe! xx
I saw you post this on Instagram and was drooling!
aww thanks babe! hehe should make it! it’s simple and really quite tasty! hehe
omg I think I bought that book! I go home and double check 😀 hehe wanted asian flavours soup!
hehe i think u did babe! (: hehe I changed a little of the recipe to suit my taste haha and im sure you will like it! x
Can you believe that I’ve never had a tomato soup? I don’t know but call me crazy but I was told that when I was a little girl tomato soup was like drinking tomato sauce. Haha. Damn that person who told me that and kept me away from tomato soup for all this time lolol
hehe I never had one too until Jan this year in Bali and that was a really good tomato soup! This one does not taste like tomato sauce one bit! hehe It’s never too late to have a bowl babe! hehe x
I really liked the aroma and taste of this soup. So started serving this soup in the menu of my catering service and every one enjoys its awesome variety taste…
That’s really great to hear! (: It’s one of my favs too!