George and I both like trying out new things. He recently asked me if I could make a fresh tomato soup that he could take to work for his lunch. I never actually made fresh tomato soup. Only sauce. However, it clearly cannot be that different complicated. So I studied a few recipes and videos for hints and tips and started throwing things together. A mix of basic must haves as well as some extras that I had thrown in for extra flavour. The result was very tasty. The whole soup will cost less than £5 to serves about 3 people and you wont need to invest any more than 35-40 minutes maximum from beginning to end.
What you need:
- 1-2 medium size onion
- 1-2 red peppers
- 6 tomatoes
- 2-3 garlic cloves
- 2 tbsp oil (I used olive oil)
- 6 stalks of fresh thyme or 2 tsp dried thyme
- 1-2 tsp dried oregano
- 300 ml boiling water
- 1 vegetable stock cube
- 2 tbsp tomato puree
- 1 tsp sweetener. You can use sugar as well, i used agave syrup but any other sweetener will work just as good
- 1 can of coconut milk
- fresh basil chopped into the soup and to decorate
What you need to do:
- Preheat your oven at 190°C / 375°F / Gas Mark 5.
- Peel the onion and slice into strips
- Clean the peppers, de-seed and slice them
- Wash the tomatoes and cut them into quarters
- Keep the Garlic cloves whole with the skin left on
- Line the baking tray with foil or use a roasting dish
- Lay all vegetables on the baking tray or roasting dish and drizzle with the oil
- Season well with salt and black pepper, thyme and oregano
- Gently toss everything together until fully coated with the herbs and oil.
- Transfer the tray or roasting dish to the pre-heated oven for 20-25 minutes
- Mix the stock cube into the boiling water and stir in the tomato puree and sweetener
- Pick out the garlic cloves and take off the skins, still keeping them as whole
- Transfer all roasted vegetables straight into a blender or food processor
- Add the stock mixture
- Blend again
- Do a final taste test and season if needed
Enjoy!