Oh, so simple, oh so tasty. This soup is a great way to use up a glut of tomatoes.
Tomatoes are absolutely packed with nutrients and can be a wonderful sources of beneficial phytonutrient compounds called carotenoids.
The garlic can be roasted in advance so if you’re using the oven during the day or two before you plan to make this soup pop the garlic in to roast and you’ll be ahead when it comes to soup night.
In fact, I’ve been known to roast a dozen bulbs of garlic all at once and then keep them in the freezer so they’re always handy just when I need them.
500g tomatoes – roughly chopped
1 small red onion – roughly chopped
1 bulb garlic
1/4 teaspoon coconut oil
Pinch cayenne pepper
A good twist of freshly ground black pepper
Pinch of salt
Sprig of basil
This soup couldn’t be easier to make and it is easily scalable so you can make just enough for dinner or multiply up the quantity then freeze portions for speedy afterwork suppers.
Slice the pointy top off the garlic bulb and rub ta little coconut oil on the cut surface then place on a baking tray or in an oven proof dish.
Roast the garlic at 180 degrees for around 50 – 60 minutes or until the top of the garlic is golden brown and looks sticky.
Allow to cool slightly then squeeze the sticky, gooey garlic from the skin
Blitz the tomatoes, onion and roasted garlic in a blender or food processor until smooth. Do this in batches if necessary.
Transfer to a saucepan over a medium heat, add the cayenne pepper, black pepper and salt and bring up to a simmer.
Simmer for 25 – 30 minutes and it’s ready to eat.
Tomatoes contain a lot of water so you shouldn’t need any extra liquid but if it looks a little on the thick side, simply add some water during the last 5 minutes until you’re happy with the consistency.
Pour into bowls add a sprig of basil (optional) and enjoy!
If you have leftovers but not enough for a second meal, try using any leftover soup as the base for a hearty vegetable stew or chilli just by adding in the extra ingredients needed.
Or you could even simmer it down to thicken into a rich garlicky, tomato sauce. This is amazing used to make a healthy version of dirty fries!