Roasted tomato soup with kale croutons


Is there anything more soothing than a big bowl of tomato soup?


  • 1 onion
  • 1 red pepper
  • 5 large ripe tomatoes
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 750 ml vegetable stock
  • Salt & pepper
  • 100g kale


Pre heat your oven to 180°C. Slice the tomatoes, pepper into chunks and toss in the olive oil. Spread onto a baking tray and place into the oven. Roast for 25 minutes or until soft and cooked through. De-stem the kale, wash and dry well. Rub with 1 tbsp olive oil and sprinkle with salt and pepper. Place into the oven for 20 minutes until crispy, remove and leave to cool. Finely dice the onion and place into a large saucepan with 1 tsp of olive oil and the cumin seeds. Gentle soften the onion and add in the cooked tomatoes and pepper. Add in the stock, bring to the boil and simmer for 5 minutes. Blend the mixture and serve garnished with kale crisps.

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