This dreamy, creamy soup is also known as a warm hug in a bowl.
When picking your tomatoes, remember the more ripe it is, the sweeter the tone of flavour will be.
-2 tablespoons olive oil
-750g tomatos (I recommend piccolo tomatoes)
-2 large onions, cut into quarters
-1 garlic bulb, skin into individual cloves
-1 large red pepper, core & deseeded, cut in half
-1 tablespoon of mixed Italian herbs
-284ml single cream
-2 cubes of vegetable stock (I recommend kallo), diluted in 1 cup of boiling water
-Few basil leaves, to garnish
-Preheat the oven 200ºC/ 392ºF/ Gas Mark 6.
-Using a large oven proof dish, add the olive oil, then assemble the tomatoes, onions, pepper, garlic, and sprinkle with the mixed herbs. place in the oven and bake for 30-40 minutes, remove once you see the onions browning.
-Then place everything in a powerful blender, or food processor, blend to reach desired consistency.
-Place the dish on a stove on low heat, add the stock and mix well. Then add the single cream (leaving 1 tablespoon of cream behind, to drizzle on the soup before serving). Simmer for 5 minutes on low heat.
Serve in bowls topped with basil leaves and a little drizzle of cream or high quality green pesto (if you prefer)
I enjoyed my soup with seeded flatbread, you can also use sourdough bread or wholemeal crackers.
Iman Hassan (BSc, ANutr)
Registered Private Nutritionist
Certified Personal Trainer
Weight Loss Specialist