If you follow me on Instagram you’ll know it’s all been a bit souptastic of late.
My husband has been making a concerted effort to eat healthier so I have been making big batches of soup and freezing it in portions for him to take to work for his lunch. I’ve tried to make lots of different flavours so he doesn’t get bored and I think this one is my favourite.
Makes 4 generous portions
Approx 2 tablespoons coconut oil
900g tomatoes on the vine (or thereabouts, I went to make soup today and SOMEONE had eaten 2 of my tomatoes)
8-10 large carrots peeled & chopped
3 large garlic cloves
1 small onion
Salt & pepper to taste
Preheat the oven to 200C
Grease a large ovenproof dish with coconut oil
Remove the tomatoes from the vine, wash and cut in half. Place cut side down in the dish.
Peel and chop the onion into large chunks and place the pieces among the tomatoes.
Chop the ends off the garlic cloves but add them to the dish in their skins.
Melt a tablespoon of coconut oil in the microwave until liquid (30-60 seconds) and drizzle over the top of the tomatoes.
Roast in the centre of the oven for 40 minutes
Blend until smooth (some bits of burnt onion/tomato skin may remain. Do not worry as the next step is to sieve the mixture into a large bowl. Use a sieve with reasonably big holes in the mesh, I bought one specially as my baking ones are quite fine and I was losing too much of my life to sieving tomatoes!
Season with salt & pepper to taste. You can add more water at this point if the soup is very thick or you could stir in some dairy free milk. I divide the soup into portions to cool and then store in the fridge if they are to be eaten in the next couple of days or I freeze for easy weekday lunches.