You know what you’re getting with tomato soup. It’s delicious, unfussy and the perfect lunch for cold autumn/winter days. This one is velvety smooth and perfect with a couple of slices of crusty bread to dunk.
Tomato + basil soupPrint This
- 1.2kg tomatoes, halve
- 4 garlic cloves, peeled
- Olive oil
- 1/2 teaspoon of salt
- 1 white onion, diced
- 625ml vegetable stock
- 100ml coconut cream or milk
- 10 basil leaves
- Crusty bread
Preheat oven to 180c/350f.
Line a couple of baking trays and add the tomatoes and garlic cloves. Drizzle with olive oil, and roast in the oven for about 45 minutes.
Meanwhile, in a deep saucepan over a medium heat, add 1 teaspoon of olive oil, and sauté the onion for a few minutes until golden.
Add the vegetable stock, coconut cream/milk, salt and basil leaves.
Once the tomatoes and garlic have finished roasting, remove them from the oven and add them to the saucepan. Leave to simmer for about 10 minutes.
Remove the soup from the heat and, using a hand blender, blitz until smooth.
Reheat a portion each morning storing it in a flask to keep it warm until lunchtime, or take a portion with you and reheat when you come to eat, if you can/like.
Best enjoyed with your favourite crusty bread.