Prep Time 10 min
Cook Time 40 min
Making your own tomato soup is so easy! This one is simply classic.
The tomatoes are first roasted and later pureed and cooked to make a creamy and rich soup. This healthy, low calorie soup goes best on its own. You can serve it as a comforting lunch or as a fancy starter at a dinner party.
12 Large (2kg) truss tomatoes (ripened, halved)
1 Head garlic (whole and unpeeled)
1 Medium onion (peeled and halved)
2 Tablespoons olive oil
3 Cups (750ml) vegetable broth
1 Tablespoon red wine vinegar
Unrefined sea salt and pepper to taste
1 teaspoon of rapadura brown sugar if required
Fresh thyme (or mint) leaves, to serve
Preheat the oven to 180°C (350°F). Place the tomatoes, garlic and onion on two baking trays lined with non-stick baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until very soft. Allow to cool slightly.
Squeeze the garlic flesh from its skin and process in a blender with the tomatoes, onion and any juice from the baking trays in two batches until smooth.
Cook the tomato mixture and broth in a saucepan over medium heat for 5 minutes, stirring occasionally. Taste then season again with salt, pepper and a little sugar as required. To serve, ladle into bowls or mugs and garnish with sunflower sprouts.
It’s also great to use as a quick base sauce for dishes such as cannelloni or lasagne.
Top with some fresh sunflower sprouts, basil, parsley, thyme or mint leaves as desired.
Each bowl of tomato soup simmers with several nutrients that are highly beneficial for health. It contains vitamin A, C, E, K, essential minerals and antioxidants that can keep you healthy and fit.
Tomato soup comes packed with antioxidant lycopene. A diet rich in lycopene is highly anti-inflammatory that helps fight chronic diseases, including heart disease.