Roasted Tomato soup

Roasted Tomato Soup Ingredients

• 2.5kg plum tomatoes (or vine ripe tomatoes) • 2 tbsp coconut oil • 1 red onion, peeled and diced • 1 tsp dried basil • 1/2 tsp red chilli flakes- if you like heat- or omit • 1 tin of chopped tomatoes • 4 yeast free stock cubes, made up • 1 bay leaf • Sea salt and freshly ground pepper, to taste Method 1. What you'll need to do first: Roast the tomatoes. 2. Preheat the oven to 400 F. o 3. Cut the plum tomatoes in half and toss them into a roasting pan with the coconut oil, some dried Italian herbs and several peeled cloves of garlic. Add a generous drizzle of lemon juice.

4. Put into the oven and gather the next ingredients. The tomatoes should be ready in roughly 45 minutes. 5. Heat the coconut oil over medium heat. Add the onion and garlic and stir for five minutes. Add the herbs and chilli flakes, and stir for another minute or two, until the onion is softened. Add the canned tomatoes and stock. Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste. 6. Add the oven-roasted tomatoes and garlic, breaking the pieces apart with a wooden spoon. 7. Cover and bring to a simmer; lower the heat and continue to simmer for about 30 to 40 minutes. 8. Discard the bay leaf. 9. Puree the soup in a blender then return to the pot. Taste for seasoning adjustments. Heat through. 10. If the soup is too thick, add enough hot broth to thin it to the consistency you prefer.