Roasted Tomato Soup with Pepper Garlic Toast

Roasted Tomato Soup

Preparation time:   20 minutes

Cooking time:   35 minutes

Serves:    6

1 kg ripe tomatoes, stemmed and quartered

1 tablespoon melted Q.B.B. Pure Ghee

4 tablespoons balsamic vinegar

80 g garlic cloves, peeled

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon ground black pepper

1 tablespoon Q.B.B. Pure Ghee

350 g onion, diced

30 g fresh basil leaves

800 ml water or stock

150 g tomato paste

Salt and pepper to taste


  1. Preheat the oven to 200°C.
  2. Place the first seven ingredients in a large bowl and mix well.
  3. Spread the tomatoes on a non-reactive baking tray.
  4. Roast the tomatoes in the oven until very dark in spots, 30 to 40 minutes. Remove from oven and cool.
  5. Heat Q.B.B. Pure Ghee in a pot and sauté the onion until soft and then add in the basil leaves and sauté for another 2 minutes.
  6. Add the roasted tomatoes, water and tomato paste.
  7. Bring the mixture to a simmer and cook for 10 minutes.
  8. Season with salt and pepper, to taste.
  9. If using a blender, let the mixture cool and then blend till almost smooth. Alternatively you can use a hand-held blender right in the pot. I prefer chunky bits of tomatoes in my soup. At this stage, you can cool the soup and store in the refrigerator or freeze it for later use.
  10. When serving, bring the soup to a slow simmer and serve soup with Pepper Garlic Toast.


½ teaspoon black peppercorns

½ teaspoon salt

4 garlic cloves

3 tablespoons Q.B.B. Pure Ghee

8-10 sliced baguette (cut into 1 cm thick pieces


  1. Place garlic cloves, peppercorns and salt in a mortar and using a pestle pound till almost smooth.
  2. Transfer to a bowl. Add in the Q.B.B. Pure Ghee and combine well.
  3. Spread this on both sides of the bread slices.
  4. Heat a hot plate or a frying pan. Place the slices on it and cook on both sides till golden brown.
  5. Alternatively, baked the bread slices till golden brown or until just beginning to crisp.




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