The most delicious and healthiest tomato soup you can get - sweet, tangy, spicy and packed to the brim with vegetables. The secret is roasting your tomato’s beforehand, a touch of cumin and chilli, and a splash of balsamic vinegar - absolutely divine.
Tomatoes are often overlooked as a vegetable, used primarily in salads or the base of sauces. I want tomatoes to take the centre stage, and here’s why! They contain lycopene, a bright red carotenoid, that has been associated with a lower risk of heart disease. They are also a great source of the immune-boosting vitamin C and beta-carotene, which is converted to Vitamin A after it has been digested – great for skin health and protecting against free radicals!
Serves 4 bowls:
400g ripe tomatoes
200g cherry vine tomatoes
1 white onion, finely chopped
1 carrot, peeled & diced
1 red pepper, de seeded & diced
1 stalk celery, chopped
4 garlic cloves, finely chopped
1/4 tsp hot chilli powder
1/2 tsp ground cumin
Small bunch of basil, separated into leaves and stalks
1 organic vegetable stock pot dissolved in 500ml boiling water
1 tbsp balsamic vinegar
Preheat the oven to gas mark 5/375F/190C.
Cut the tomatoes in half horizontally. Arrange, cut-side up, in a baking dish lined with foil. Drizzle the tomatoes with olive oil, season with salt & pepper. Roast the tomatoes for 50 minutes.
Heat a glug of rapeseed oil in a large, heavy-based pan over a medium heat & add the onion, carrot, pepper, celery & garlic. Cook, stirring often, for 10 minutes until softened. Meanwhile, chop the basil stalks, add to the pan along with the chilli powder and cumin and cook for 1 minute.
Add the roasted tomatoes, plus any juices, to the pan along with the vegetable stock. Stir and bring to the boil, cover & leave to simmer for 15 minutes.
Grab a hand blender to purée the soup, then stir in the balsamic vinegar and season to taste. Tear in the basil and then serve, topped with seeds and red chilli!