Monday, 4 April 2016

Roast Tomato Soup

This is another Scott family favourite that's easy to make. Read on for the recipe...

Like the Roast Sweet Potato, Thyme & Cumin soup what I love about this one is that it contains very few ingredients, is so easy to make and yet tastes absolutely delicious. Oh, and all those cheeky little antioxidants, particularly lycopene, which is boosted in the cooking process of tomatoes, make it super good for you, too.

Serves 4


300g tomatoes (preferably vine which give a more intense flavour)

1 medium red onion
1 clove of garlic
1tbsp raw coconut all (I used Lucy Bee - )
400g tin of chopped tomatoes or passata will do just as well
1 litre vegetable stock (I used Swiss Vegetable bouillon powder by Marigold Health Foods
pinch of salt & pepper
Creme fraiche/soured cream/single cream to garnish
As a delicious alternative you could add a bunch of fresh basil

Preheat your oven to 180°C (350°F/Gas 4).
Place the coconut oil on a warmed baking tray and allow to melt.
Slice the tomatoes in half, chop the onions & peel the garlic.
Place on the baking tray and, using your hands, make sure everything gets a good covering in the coconut oil.
Roast for 25-30 mins or until soft and caramelized (don't allow the onions to burn or they will make your soup taste bitter).
While the tomatoes are roasting you can make up your stock in a large saucepan.
Once the tomatoes, onions and garlic are ready add them to a food blender together with the tinned tomatoes/passata (now would be a good time to add the basil if using) and blitz until smooth.
Add to the stock and heat through until piping hot.
Serve with a dollop of creme fraiche/soured cream/single cream, croutons and garnish with some torn-up fresh basil leaves.

This soup goes really well with a nice crusty bread spread with a generous helping of creamy butter.

I hope you enjoy this as much as we do.

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