Roasted Tomato Soup
Ingredients
2.5kg plum tomatoes (or vine ripe tomatoes)
2tbsp coconut oil
1 red onion, peeled and diced
1 tsp dried basil
½ tsp red chill flakes
1 tin of chopped tomatoes
4 yeast free stock cubes, made up
1 bay leaf
Sea salt and grounded pepper, to taste
Method
1. What you’ll need to do first: roast the tomoatoes.
2. Preheat the oven to 400 degrees F.
3. Cut the plum tomatoes in half and toss them into a roasting pan
with the coconut oil, some dried Italian herbs and several peeled
cloves of garlic. Add a generous drizzle of lemon juice.
4. Put into the oven and gather the next ingredients. The tomatoes
should be ready in roughly 45 minutes.
5. Heat the coconut oil over medium heat. Add the onion, garlic and
stir for five minutes. Add the herbs and chilli flakes, and stir for
another minute or two, until the onion is softened. Add the canned
tomatoes and stock. Toss in the bay leaf and season with sea salt and
fresh ground pepper, to taste.
6. Add the oven-roasted tomatoes and garlic, breaking the pieces
apart with a wooden spoon.
7. Cover and bring to a simmer for about 30 to 40 minutes.
8. Discard the bay leaf
9. Puree the soup in a blender then return to the pot. Taste for
seasoning adjustment. Heat thoroughly.
10. If the soup is too thick, add enough hot broth to thin it to the
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