In an effort to rid myself of this awful virus I’ve had for a while I’ve turned to food to help boost my body and fight the germs and this wonderful and very Spicy Roast Tomato Soup seems to be helping.
Chillies are rich in Vitamin A and C, contain antioxidants, and more importantly for me at the moment, are thought to help alleviate symptoms associated with colds. The capsaicin found in chillies is supposed to help clear blocked noses, congested chests and can even treat sore throats. Garlic is amazing and a good body boosting food. It has antviral, antibacterial and antifungal properties. Ginger can help with respiratory problems, nausea and aching muscles and tomatoes are full of vitamin A, c and K … this has to be good for me?!
Roasting everything really heightens and blends the flavours. I love the initial hit of sweet tomatoes followed by the heat from the chillies (Ancho Chillies are one of the milder chillies having a score of 3 so don’t be put of by their size). It’s works wonderfully with tomato dishes and makes an ordinary soup something special, plus cooking everything in one pot makes light of the washing up.
Chopping board, sharp knife, scissors, large ovenproof dish, kitchen foil
400g Vittoria tomatoes cut into halves (you can substitute other tomatoes but they must have a strong sweet flavour of you won’t get the flavour explosion that makes this dish so wonderful
1/2 Large spanish onion – sliced
8 small cloves of garlic – skinned but left whole
1 inch of fresh ginger -sliced
1 large ANCHO Chilli – sliced (I use a pair of scissors). Removr the seeds out if you don’t want it mega hot
A good pinch of sea salt
2 tablespoons of olive oil
Pre-heat oven to around 180°C /Gas mark 4 depending on how hot your oven gets. I have to drop my oven by 20-30 °C less than a recipe says.
Put the tomatoes and onion in the baking dish and mix roughly tougher. Spread the garlic, ginger and chilli evenly over the top and then sprinkle with the sea salt. Pour over the olive oil and cover with kitchen foil. Bake in oven for 20-30 minutes stirring everything together about half way through.
Take out of oven when cooked and carefully blend until you get a smooth soup consistency.
Serve with thick crusty bread.
Even better the Spicy Roast Tomato Soup can be eaten cold and also works well as a dip or spread.
Linked to RecipeOfTheWeek