Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

From the "Weekend" magazine. They say that once you try this pretty soup you will never buy canned tomato soup again!

Ingredients Nutrition


  1. Preheat oven to 220.
  2. Brush a tablespoons.
  3. of oil over the roasting pan.
  4. Put in tomatoes, cut-side up.
  5. Tuck in onion wedges and garlic.
  6. Scatter the lemon grass and sprinkle with sugar.
  7. Season with salt and pepper.
  8. Drizzle the remaining oil over this.
  9. Roast for 50 minutes, stirring after 30 minutes.
  10. In a blender/food processor, liquidise the contents of pan, scraping the bottom, together with the stock.
  11. Rub through a sieve to remove all the bits.
  12. Taste and season if necessary.
  13. Serve!
  14. For vegetarian use the vegetable stock.
Most Helpful

This is one of my families favorites. I use the tomatoes that we can from the garden, and it does not need straining.

Chef Annie Z November 18, 2006

It was very good. I added 100 gr of tomato concentrate to make it a bit thicker.

Tal #2 August 13, 2005

We thought it was great, and definately a change as far as a tomato soup. The Lemongrass definately came out and flavored it wonderfully. Although, I'd recommend slightly less than 3 stalks.

gotaluvme November 09, 2004