Roasted Tomato Soup

Roasting vegetables is one of the easiest things I am going to take you through. With a new week beginning you can make this ahead have it for lunch or light dinner and best of all its packed with flavour. Fresh is 100% best when it comes to making any soup.

Ingredients

• 1 onion chopped
• 2 full garlic bulbs with tops off
• 1 tbsp balsamic vinegar
• 1 carrot diced
• 2 Celery stalks chopped
• 6 large fresh tomatoes
• 2 thyme sprigs
• 800ml chicken stock
• 2 tbsp tomato puree
• 1tsp of fresh basil
• 1 tbsp of natural yogurt (optional)

• In a preheated oven at 200°c place the halved tomatoes on a sheet pan. With some balsamic vinegar, thyme, salt and pepper along with the full bulbs of garlic with the ends off. Drizzle some oil and top and cook for 40 minutes.
• Meanwhile in a pot cook the celery, onion, and carrots on high heat for about 8 – 10 minutes. Reduce the heat to medium and add the tomato puree and chicken stock. (If you like a really thick soup you can add less stock)
• Once the tomatoes are ready let cool then add them to pot juices anal and squeeze the 2 garlic bulbs to realise their cloves into the pot.
• Simmer the soup on a medium to low heat for 15 – 20 minutes. Once done blend with a hand blender or you can stick into the food processor and blend until smooth.
• If you wish spoon on some natural yogurt for some healthy richness.

Tips.

I really really encourage you to use fresh ingredients while making this it makes all the difference.

If you would prefer you can use vegetable stock. While trying this recipe I thought the chicken stock added alot more flavour.

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