A creamy take on a fresh tomato soup and choc full of tasty tomatoes, onion and garlic to ensure you get your 5 a day!
Ingredients: serves 4
2 tbsp. olive oil
salt & pepper
2 small red onions, finely chopped
2 cloves garlic, crushed
1 fresh chilli, finely chopped
1 litre vegetable stock (use 2 cubes)
1 tbsp. soy sauce or tamari
handful fresh basil
80g mascarpone cheese
2 tbsp. tomato puree
paprika (approx. 2 tsp)
parmesan for the top
Preheat oven to 200 degrees / 180 degrees fan/ gas mark 4.
Start by roasting the tomatoes. Slice them into thick slices and place them on a baking tray lined with greaseproof paper. Season to taste with salt and pepper, drizzle with 2 tbsp. of olive oil and then roast in the oven for about 40 minutes.
Just before the tomatoes are ready heat 1 tbsp. oil in a large casserole pan and gently cook the onions, garlic and chilli over a low heat for about 5 minutes until soft but not brown.
Once the tomatoes are ready, remove from the oven and add to the onion mixture. Cook gently for a further 10-15 minutes with the lid on.
Next add the vegetable stock to the pan, stir thoroughly, bring to the boil and reduce the heat leaving it to simmer for about 20 minutes.
Add the soy sauce and basil leaves (leave a few to garnish) and then using a hand blender blitz it until it is smooth.
Finally add the mascarpone, tomato puree and paprika to taste.
Tastes great with a sprinkling of parmesan on the top and a few leftover basil leaves.