Fresh tomato soup
What a difference fresh makes
After making soup out of fresh tomatoes, you will never want to eat the canned version. Tomatoes are high on vitamin C and due to a short cooking in this recipe some of it is being preserved. Tomatoes also contain the phytochemical lycopene that is a strong antioxidant. Cooking tomatoes makes the lycopene more available. Make sure you use good quality and very ripe tomatoes.
2 kg ripe plum tomatoes, washed
2 large red onions, chopped
1 tsp coconut sugar
6 garlic cloves, peeled and halved
A handful of fresh basil leaves
A dash of Tabasco
Salt and freshly ground pepper
Some more basil leaves for garnish
- Preheat the oven, on grill mode, to 200°c. Place the tomatoes in a roasting tin, drizzle with half the olive oil, season with salt and pepper and roast in the oven for 15-20 minutes till blistered and charred in places.
- While the tomatoes are roasting, heat the rest of the oil in a soup pan and fry the onions till soft and transparent. Add the sugar and let it caramelise for 2-3 minutes. Season with salt and pepper.
- Transfer the roasted tomatoes and the caramelised onions to a blender and whiz to a smooth and creamy soup.
- Return the soup to the pan, add the garlic, Tabasco and basil and simmer gently for 15 minutes. Adjust seasoning.
- Serve garnished with a few basil leaves.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
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