Creamy Tomato Soup

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.

INGREDIENTS:

Serves 4

-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

Method

-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.

Written by

Iman Hassan (BSc, ANutr)

Registered Private Nutritionist

Certified Personal Trainer

Weight Loss Specialist

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