Tomato Soup! This recipe is amazing. I opened up my fridge and cupboards and whatever was there I used. Perfect for one of those nights when you just want to get home and cuddle up on the couch.
8 large truss tomatoes – roughly chopped
1 Onion – diced
3 cloves of garlic – minced
2 Tablespoons tomato paste
1/4 Cup cream (or almond milk)
1 tablespoon green pesto
1 teaspoon minced chilli
Small handful of basil
1 teaspoon dried oregano
1 teaspoon raw sugar
Salt & Pepper
Drizzle some olive oil into a heavy based saucepan. Add the onions, garlic and chilli and cook until fragrant.
Add in the tomatoes, tomato paste basil, pesto, oregano and 2 cups of water. Mix well and allow to slowly bubble on the stovetop on a low heat for approximately 20 minutes.
Turn the heat off and blitz the tomatoes with a hand held blender. Once the mixture is smooth, turn the heat back on, add your cream/almond milk, sugar and salt and pepper to season.
Allow to cook for a further 10 minutes.
Serve with bocconcini pieces, cracked pepper and a drizzle of pesto.