Roasted tomato soup
June 30, 2017
: 2
: 15 min
: 45 min
: 60 min
: easy
As with all my vegetable soups, I roast the veggies first for a deeper flavour. I also try to make these the day before I intend to serve it as the flavour improves.
Ingredients
- 1 kilo organic tomatoes
- 1 head garlic - top sliced off
- 1 tsp organic apple cider vinegar
- 1 leek - sliced roughly
- 600 mls hot water
- 1 organic vegetable stock cube
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Chop tomatoes in half, slice the top off the head of garlic & place on an oven tray (but not the leek), splash with olive oil & roast for approx 30 minutes.
- Step 3 Put 1TB of olive oil in a large pot, heat & then add the leek & soften. Add the roasted tomatoes & garlic, 1 teaspoon of organic apple cider vinegar, water, stock cube & cook for 30M.
- Step 4 Using a hand blender, puree to your preferred consistency & check for seasoning.
- Step 5 Serve with a dollop of organic natural yogurt & freshly chopped herbs – enjoy!
