ROAsted Tomato Turmeric Soup

Now that we are making simple, easy to make dishes, we can not leave Roasted Tomato Turmeric soup out as it literally takes tossing ingredients onto a pan and roasting it in the oven, blending and serving. It can’t get simpler than Roasted Tomato Turmeric soup. I served it with some No Knead Bread that me and my son made a couple of days back and it was a perfect and hearty meal.

I get so caught up in the house work and keeping my son engaged that I prefer making a simple and easy dish for lunch. Hence I prefer dishes like the One pot pasta and One pot pesto pasta that I made recently and soups.

Ingredients

4 no – Tomatoes

2 – Spring onions or 1 regular onion

1 inch – Fresh turmeric root (use turmeric powder if you do not have the root)

Salt to taste

1 tsp – Freshly ground pepper

1/4 cup – Olive oil

4 to 5 – Sun-dried tomatoes

6 to 7 – Garlic cloves

Few fresh basil leaves

Method

Preheat the oven to 200ºC.

Chop Tomatoes, onion, turmeric and garlic to medium sized chunks.

Toss all the ingredients except few basil leaves on a baking tray.

Give it a good rub.

Mix well so that oil, salt and pepper coats everything well.

Roast it for 20 to 30 mins, till the tomatoes start releasing juice and everything else cooks in it.

Give it a quick mix once. Roast till the edges of tomatoes start turning brown.

Remove and transfer it into a blender.

Pour a cup of hot water in to the tray and take all that juice that has got stuck to the tray. Pour it into the blender as well.

Blend it till smooth.

You can give a quick boil if you like or serve directly.

Drizzle oil, grind some pepper on top and garnish it with a sundried tomato before serving, along with some bread of your choice.