Packed with goodness, this from-scratch soup is filling enough to be the star of your meal.
You will need:
- 1 kg fresh tomatoes, quartered (can use any variety, including cherry tomatoes)
- 2 capsicum, deseeded and sliced
- 2 onions, peeled & quartered
- 5 cloves garlic, peeled
- 1 cup celery, diced
- 1 cup carrot, diced
- 2 L vegetable stock
- 1/2 cup sun-dried tomatoes
- I cup fresh basil leaves
- 1 tsp pink himalayan salt
- 1 tsp cracked pepper
- 1 Tbs sugar
- 1 Tbs olive oil
- 2 Tbs coconut oil
- drizzle of balsamic vinegar
Spread tomatoes, capsicum and onions over two baking trays lined with non stick paper. Drizzle with olive oil & balsamic vinegar.
Wrap garlic cloves in alfoil and place on one of the trays. Roast in a moderate oven for about 25 minutes.
Meanwhile, in a large heavy based soup pot, sautée celery and carrot in coconut oil for 5-10 minutes. Add sun-dried tomatoes and then roasted vegetables (when ready).
Stir over low heat for a few minutes and season with salt, pepper and sugar.
Allow to caramelise, then start to slowly pour in stock.
Add basil leaves and bring to a boil.
Reduce heat to low and allow to simmer gently for up to one hour, adding more stock or water if needed.
Allow to cool and then transfer to a heat proof, high speed blender. Blend until a nice, smooth, thick consistency is achieved.
Serve with garlic bread, croutons or cheese toasts.