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Recipes CAPE HERB & INSTANT POT COLLAB WITH SARAH GRAHAM TO BRING YOU THIS DELIGHTFUL ROASTED TOMATO AND RED ONION SOUP

CAPE HERB & INSTANT POT COLLAB WITH SARAH GRAHAM TO BRING YOU THIS DELIGHTFUL ROASTED TOMATO AND RED ONION SOUP

Prep 10 mins
Cooking 30 mins
Serves 4

Our collaboration with Sarah Graham brings you this Roasted tomato and red onion soup, the perfect comfort food alongside some buttery toasted sourdough. It also doubles up as the most amazing pasta sauce if you reduce it down a little further until beautifully thick and begging for a little chilli and parmesan. And if that’s not reason enough to run to your kitchen and make it right now, then maybe the fact that it’s perfect for batch cooking and pretty much effortless has got your full attention?

- WHAT YOU WILL NEED -

  • 3 medium red onions, roughly chopped
  • 3 whole cloves garlic
  • 3 tins whole peeled tomatoes
  • 1 sprig each of fresh thyme and rosemary
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Cape Herb and Spice NEW Veggie Seasoning ROAST
  • TO SERVE: Parmesan, sourdough bread, chopped fresh basil

- METHOD -

Add a dash of olive oil to your Instant Pot and set to ‘Sauté’ function to brown the onions and garlic for 2-3 minutes. Add in the remaining ingredients, mix well and continue cooking for another 5 minutes, stirring often.
Secure the lid and set to Soup (or Pressure Cook) for 15 minutes.
Quick release the pressure and then leave to cool for a few minutes before blending the soup with a stick blender until smooth. Check for seasoning and serve immediately with finely grated parmesan, chopped fresh basil and buttered sourdough toast if you like.

*Freeze leftover soup for up to 2 months / reduce the soup until you have a beautifully thick tomato sauce and use to serve with your favourite pasta later in the week.

 

Recipe content and Photography by Sarah Graham

https://sarahgraham.co.za/ and follow her page: @sarahgrahamfood

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