When I was a little girl, I used to hate tomato soup. It always reminded me of a weird red liquid served with rice and I just did not enjoy it. However, as I grew older, my taste developed and today tomato soup is definitely going on my list of comfort foods. I am super proud of this latest recipe, because the soup 100% was made with my own tomatoes from my garden! I hope you will try it and enjoy it as much as I did.
Fresh tomatoes (150 – 200g, depending how much you want to make)
Bell pepper (I used 1 red pepper)
Fresh onion (0.5 of an onion head)
Fresh garlic (2 cloves)
Coconut cream or double cream (100 – 200ml, depending how thick you want the soup to be)
Chicken or vegetable stock (I used 1 cube of vegetable one, but home made stock is even better)
Salt and pepper for your liking
Some creme fraiche, balsamic vinegar and parsley for garnish
Sourdough bread to serve with
Chop tomatoes, bell pepper, onion and garlic and oven roast for about 10-15 minutes. Add roasted vegetables, cream of choice, salt and pepper to your blender and blend until smooth. Then, pour everything into a pot, add stock and bring to boil. Afterwards, it’s ready to be served with your garnish, bread, crackers, croutons, rice or anything else you fancy enjoying your soup.