Roasted tomato soup

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A wonderful warming soup with a deliciously intense flavour that takes on all the benefits of the humble tomato. A real boost to the immune system due to the high levels of phytochemicals, in particular lycopene (which is enhanced by the cooking process) which have strong antioxidant and anti-cancer properties.

Serves 2

Ingredients:

2 red onions, roughly chopped

6 cloves of garlic, crushed

1 kg fresh tomatoes, cut in half

2 red peppers, deseeded and cut into quarters

1 x 400 g tin of tomatoes

2 red chillis, seeds removed, roughly chopped

400 ml vegetable stock

1 tbsp balsamic vinegar

2 tsp coconut oil

Salt and pepper

Fresh pesto

Method:

  • Preheat the oven to 200ºC/400ºF/gas 6.

  • Place the tomatoes and peppers on a baking sheet, sprinkle with sea salt and roast in the oven for 30 minutes.

  • Heat the coconut oil in a pan. Once melted, add the onion , garlic and chilis and soften for approximately 10 minutes (until cooked but not brown). Add the chillis and cook for a further 2 minutes.

  • Add the roasted tomatoes, tinned tomatoes, stock, balsamic vinegar, and seasoning. Simmer on a low heat with a lid on for 1½ hours, adding a little water if needed.

  • Cool the soup slightly before blending in a liquidiser until smooth.

  • To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Pour into soup bowls and stir in a spoonful of fresh pesto. Enjoy!

* Take special care when liquidising the soup if it is still hot.

** In the summer months there are so many lovely varieties of tomatoes which make this soup so incredibly tasty.