Roasted Tomato Soup

Roasted Tomato Soup
Description: Grilled cheese and tomato soup was a childhood favourite and now, you will never have to open a can again! Fresh oven roasted tomatoes and onion combine with the sweetness of roasted garlic give this soup it's traditional flavour whilst Black Angus provides depth and character.   

  • 1 kg small cherry tomatoes 
  • 2 whole garlic bulbs
  • 1 large red onion
  • 2 tbsp balsamic vinegar
  • 2 tbsp avocado oil
  • 2 tsp The Feedlot Cattle Call
  • 2 tsp The Feedlot Black Angus
  • 2 tbsp tomato Passata 
  • 3 cups veggie or chicken stock
  1. Wrap garlic in foil and put into a cold oven - turn on temp to 350F/175C - set timer to one hour.
  2. Prepare a sheet pan with tomatoes, sliced red onion. Toss in 1 tbsp oil and 2 tbsp vinegar plus Cattle Call Seasoning. When 30 minutes remain on garlic, add sheet pan to the oven
  3. Once roasted, remove from oven. Unwrap garlic, cut bottom off and squeeze the roasted garlic into a blender canister, add tomatoes and onion, Passata, Black Angus and stock.  
  4. Start to blend, slowly increasing speed until skins and seeds are unnoticeable. Pour contents into a soup pan and cook down until desired consistency is reached. Cook on medium heat for 15 minutes.  
  5. Top with chives and serve hot!
Serving Size:
  • 4
Hot Tip:
Stir through 1/2 cup heavy cream for a richer and creamier soup. Top with pesto or jalapeño jack cheese for an added kick.