Roasted Tomato Soup is one of my favourite winter recipes. Roasting the tomatoes brings out their natural sweetness and enhances the flavour. You don’t have to add the wholegrain sourdough/ciabatta into the soup although that does make it more filling. I usually double or triple the recipe and stock up the freezer with it so it’s easy to take out the night before for a very quick dinner the following day (all you have to do is pop it on the stove to reheat and it’s ready in minutes) 😊
½ bulb of garlic
2 kgs of ripe tomatoes
1 tsp dried oregano
1 Litre of vegetable stock
4-5 sprigs of fresh basil + additional leaves for garnish
1 tbls of red wine vinegar
~150gm wholegrain sourdough/ciabatta/gluten-free bread
Enjoy your delicious and nutritious Roasted Tomato Soup.
Written by Tina Jenkins
Tina Jenkins is available for one on one digital naturopathic consultations. You’re welcome to book in with Tina.