tomato soup

Ridiculously simple, nutritious and delicious, this soup will warm you up on windy Autumn days and remind you of the sun ripened tomatoes of Summer. The tomatoes  in the greenhouse are still ripening enough and this soup is perfect for freezing into portions to pull out for lunch or supper. Even the children love it (which is not to be sniffed at as they are hard and fast Heinz tomato soup fans!)

Tomatoes are also super high in vitamin C, to help keep autumn sniffles at bay along with the onion and garlic helping to support your immune system. Tomatoes may also help to lower cholesterol and the risk of heart problems.

Another health benefit of tomatoes is that they are high in lycopene, a carotenoid pigment associated with the red and orange colours of tomatoes. Connections have been made recently between lycopene, its antioxidant properties, and bone health.

So what are you waiting for!

Ingredients: Makes 4-6 portions

1 large Red Onion, chopped into 8 pieces

1.5kg fresh tomatoes of any variety (cherry tomatoes work just as well as large beef tomatoes here)

3 large garlic cloves left whole

1 tablespoon cold pressed rapeseed oil

500ml chicken or vegetable stock (homemade is even better if you have time)

1 large handful fresh basil

1 red chilli finely diced (optional)

Salt & Pepper

Preheat the oven to 200 C

Chop up any large tomatoes into halves or quarters, leaving whole any small ones. Place on a large, deep baking tray with the oil, onion and garlic.

Roast for around 45-50 minutes turning half way until the tomatoes are really juicy and bubbling away and the onion is soft.

If you are using the chilli, gently fry in a little more oil in a large pan for 2-3 minutes before adding the rest of the ingredients.

tomato soup raw

Bring to a simmer until the basil has wilted and the ingredients are well combined.

Blend thoroughly until smooth and serve with a dollop of fresh pesto, a drizzle of olive oil or some sourdough croutons. It really cant be beaten! If you like a creamy tomato soup, feel free to also add a tin of coconut milk (reducing the stock to 350ml).