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.
30 min
6 persons
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Ingredients
4 tbsp mild olive oil
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
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
Preparation
- 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.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
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