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