Creamy roasted tomato soup
I love making homemade soup…find it therapeutic.
There’s nothing more delicious than a homemade tomato soup. This creamy dairy free soup is comfort food at its best.
Tomatoes are full of antioxidants to support your cell and brain health and well as boosting your mood. The bone broth is full of glycine which reduces inflammation in your gut as well as gut healing gelatine.
Ingredients
Serves 2-4
500g tomatoes - halved
1 garlic bulb - halved
1 red onion - cut into quarters
3-5 sprigs of each - rosemary and thyme
400ml can coconut milk
100ml chicken bone broth (or substitute for vegetable broth)
1 tbsp GF Worcestershire sauce
1 tsp ground turmeric
1 tsp paprika
1 tsp coconut sugar
sea salt and black pepper to season
1 -2 tbsp olive oil
Add the tomatoes, onion, garlic, rosemary and thyme onto a baking tray. Season with sea salt and black pepper and drizzle over 1-2 tbsp olive oil.
Bake FAN 160 for 1 hour
Remove and allow to cool, so that you can remove the skin from the tomatoes. Pop the garlic cloves out of the bulb and remove the herb stalks. Add to a saucepan and deglaze the baking tray with a little hot water and use a metal spoon to scrape up all the bits. These bits are flavour bombs! Pour this into the saucepan and add the coconut milk, bone broth, GF Worcestershire sauce,, turmeric, paprika and coconut sugar. Warm on a medium heat (don’t let it boil).
Blitz until smooth with a hand blender.
Taste and adjust with more sea salt if needed.
Serve pipping hot.
I served mine with a sprig of thyme and a small drizzle of rosemary oil.
