It is officially, undeniably and unapologetically soup weather. Hurrah.
There is nothing more comforting than slurping on a bowl of soup. It’s even more comforting when you’ve made it yourself and it couldn’t be easier or quicker.
I thought I would start by sharing an easy and utterly delicious roasted tomato soup. Once you’ve made this, you will never buy tomato soup again. Sorry Heinz.
Making soups is not only disproportionately satisfying, its also brilliant, as you then know exactly what goes into the soup. No unpronounceable ingredients here. No way. With only a handful of ingredients this will warm the cockles of your heart.
Roasting the tomatoes gives this soup the most incredible flavour, and I don’t need to tell you that tomatoes are incredibly good for you! You probably know that they are packed full of vitamin C, they are low in calories and are fat free, but there are some more tomato facts that you might not know. Tomatoes are full of fibre and have a really high water content which means that they are very filling, so you can fill up on goodness and will not be tempted to reach for the cookies (unless they are these cookies). Tomatoes also help to keep your blood sugar in balance which is a very good thing as it means you wont have the dreaded energy slump and that cookie jar will remain untouched.
Tomatoes also make your skin look great. I told you before about how my skin has suffered from the long hours, stress of London life, and dairy when I shared my amazing juice that will make your skin glow. I’m trying to nourish my skin from the inside out and it’s the beta-carotene, found in tomatoes, carrots and sweet potatoes, which helps protect skin against sun damage. Tomatoes’ lycopene also makes skin less sensitive to UV light damage, a leading cause of fine lines and wrinkles. As if you needed another excuse to eat more tomatoes.
- 1kg (2lb 4oz) ripe cherry tomatoes, could be red or yellow
- 4 largeish tomatoes
- 1 fresh red chilli
- 4 cloves of garlic
- 1 large red onion
- 4tbsp balsamic vinegar
- A small bunch of fresh basil
- A little coconut cream to drizzle on the top, to serve
- First things first. Turn the oven on to 220C.
- Now you can get prepping your tomatoes.
- Pull the tomatoes off the vines, and pop them into a baking tray. No need to cut them, they are perfectly fine whole.
- Now, quarter the larger tomatoes, then add to the tomatoes into the roasting tray. Don't worry if some of the green tops are left on, that's quite okay.
- Then, drizzle over a good glug of olive oil and season well
- Halve and deseed the red chilli and add to the tray.
- Crush in 4 peeled cloves of garlic. (If you don't peel the garlic, you will need to sieve the soup after...you can see in my photos I left the peel on...but sieving is a bit of a bore, so I would highly recommend peeling the garlic)
- Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
- Meanwhile, roughly chop the red onion. Pop it into a pan with a little olive oil and heat gently until lovely and soft. Once they are soft, add the balsamic. It will bubble away and reduce down a little which is what you want.
- Once the tomatoes are cooked, they will be wonderfully soft and squidgy and the smell will be insane. Add everything from the pan into the onions and give it all a good stir.
- Turn off the heat and carefully scoop everything into a food processor or blender. You will probably need to do this in two batches. Add the basil and then blitz until its smooth, but not too smooth. I think it's lovely when it still has a bit of texture to it.
- Then scoop into bowls or mugs, top with a drizzle of coconut cream and a sprig of basil.
You may as well whip up a batch for 4 even if it’s just for one or two of you, as it freezes beautifully and then you will always have a delicious, nutritious meal in the freezer.
Officially a hug in a mug.