Creamy Tomato Soup

Creamy Tomato Soup

 

 

 

 

 

 

 

Creamy Tomato Soup
 
Prep time
Cook time
Total time
 
Tomato Soup is creamy without any dairy, sweet without any sugar and super comfort food.
Author:
Ingredients
  • 400g of ripe tomatoes
  • 4 tbsps of coconut oil
  • 6 cloves of Garlic
  • 2 Shallots
  • 1 tsp of Tyhme
  • 600ml of chicken stock ( or veggie stock)
  • 1 x 400ml can of Coconut Milk
  • 1 tsp of Cayenne Pepper
  • 1 pinch of nutmeg
  • 50g of Sun Dried Tomatoes
  • Chilli flakes and Basil to serve
Instructions
  1. Preheat the oven to 170C
  2. Cut the tomatoes in half and place on a baking tray
  3. Melt the coconut oil and pour it over the tomatoes with a large pinch of salt and pepper
  4. Keep the skin on the garlic cloves, give each a light bash with a knife handle or similar to release its juices and add to the tomatoes.
  5. Place the tray in the oven and roast for 40mins.
  6. Just before the tomatoes are done, cut the shallots and fry them in the remaining 1 tbsp of coconut oil and thyme in a large pan.
  7. Add the roasted tomatoes,garlic and juices to the pan and the stock, coconut milk, cayenne, nutmeg and sun dried tomatoes so that everything is in the one pan.
  8. Simmer for 15mins
  9. Use a hand blender or pour the contents of the pan into a blender and blend until smooth.
  10. Stir in some chilli flakes and serve with a little basil on top.
Tips and Advice
Delicious with some Sunshine Bread or a baked Sweet Potatoe.
Make up a big batch on Sunday and freeze for the rest of the week.
Freezes well.