Roast Tomato Soup
A rich, hearty roast tomato soup with sharp cheddar and fresh basil - it's like sunshine in a bowl!
Ingredients
- 800 g ripe tomatoes
- 1 tbsp. melted neutral coconut oil
- 1 tbsp. course salt
- 2 medium zucchini
- 1 red onion
- 1 red pepper
- 2 cloves garlic
- 2 cups chicken stock
- 1/2 cup fresh cream
- grated cheddar cheese to serve
- shredded fresh sweet basil to serve
- chilli relish to serve - optional
Instructions
-
Roughly chop the veggies and place them in a large roasting tray.
-
Drizzle with coconut oil and sprinkle with salt.
-
Roast in the oven for 45-60 minutes, stirring occasionally.
-
Once roasted and slightly charred, allow to cool, then blitz with a stick blender until smooth.
-
Transfer to a large pot and reheat.
-
Add the chicken stock and cream and heat through.
-
Serve with grated cheddar cheese and shredded sweet basil.
-
If you have a favourite chilli relish or sauce - that has no sugar or nasties - add a few drops and serve.