Creamy and comforting tomato soup Recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian

serves:

2

Skill:

easy

Cost:

cheap

Total Time:

01:05

Prep:

00:10

Cooking:

00:55

‘I love this tomato soup because it’s creamy without any dairy, sweet without any sugar and super comforting. You can serve this with some nice gluten free bread or a baked sweet potato.’ says Madeleine Shaw.

Ingredients

  • 400g ripe tomatoes
  • 4 tbsp coconut oil or butter
  • 6 cloves of garlic
  • 2 shallots
  • 1 tsp thyme
  • 600ml fresh chicken stock (or veggie stock) made with BRITA filtered water
  • 1 can of coconut milk
  • 1 tsp cayenne
  • 1 pinch of nutmeg
  • 50g sun-dried tomatoes
  • Chilli flakes, basil and olive oil to serve

Method

  • Preheat the oven to 170°C/335°F/Gas mark 3.

  • Cut the tomatoes into half, melt 3 tbsp of coconut oil and pour it over the tomatoes with a large pinch of salt and pepper.

  • Keep the skin on the garlic and just bash each clove slightly to release its juices.

  • Place the tomatoes on a roasting tray with the garlic cloves scattered. Roast in the oven for 40 minutes.

  • Just before the tomatoes are done, cut up your shallots and fry them in 1 tbsp of coconut oil with the thyme for 5 minutes. Pour in the tomatoes, fresh stock, coconut milk, cayenne, nutmeg and sun-dried tomatoes.

  • Cook for 15 minutes then use a hand-blender and blend until smooth, stir in some chilli flakes and top with fresh basil and olive oil.

More Recipe Ideas

Top Tip

This soup also makes a great starter, as part of a 2 or 3-course meal!

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