Ok, so for some of you, tomato soup might seem like nothing special. Even worse, a few of you may never have tried anything but the Heinz version!
That is all about to change.
I must say, it is no mean feat to create a soup which has my boyfriend (the guy who had all kinds of exotic soups every day of his childhood) literally daydreaming at his desk – that’s right, this tomato soup was SO GOOD that he spent the whole day drooling over his next fix!
The magic here is that it feels super indulgent, but still ticks all the right healthy boxes with all those lovely fresh tomatoes, carrots and herbs. This is PERFECT for everyone on January diets who saw the lamb cobbler a few days ago as a cruel reminder of what you’re not allowed to eat! Just over 200 calories per serving and 3g of saturated fat (INCLUDING those naughty additions of creme fraiche and pesto!), it fills you up nicely AND it is DELICIOUS!! What more could you want?!
It’s the little tricks like adding the basil stalks and roasting the garlic cloves first that really bring this soup to life – give it a try, you definitely won’t regret it!
- 1kg ripe tomatoes
- 4 tbsp olive oil
- Pinch of sugar
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 3 garlic cloves
- 4 sundried tomatoes
- Small bunch of fresh basil
- 600ml chicken stock
- 1 tbsp creme fraiche
- 1 tbsp basil pesto
- Extra virgin olive oil
- Preheat the oven to 180C / 355F and cut the tomatoes in half horizontally. Place them cut-side facing up in a large baking dish, drizzle with 2 tbsp of the oil and season well with salt, pepper and a pinch of sugar. Bake for about an hour, until softened and beginning to colour around the edges
- After 20 minutes, cut the tips off two garlic cloves (but do not peel them at this stage), drizzle over some olive oil and wrap them in kitchen foil. Then place in the oven with the tomatoes for the remaining 40 minutes
- When the tomatoes have about 15 minutes to go, heat the other 2 tbsp of oil in a saucepan over a medium heat. Add the onion, carrot and the remaining garlic clove (finely chopped) and cook until the onions are transparent and soft. About half way through (after about 4 minutes) chop the basil stalks and 2 or 3 leaves, and add to the pan along with the sundried tomatoes
- Remove the tomatoes and garlic from the oven, unwrap and peel the garlic cloves, and then add them to the pan along with the tomatoes, any juices from the baking dish and the stock
- Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. Leave to cool slightly.
- Use a stick blender to purée the soup, season to taste, then serve with a drizzle of pesto, creme fraiche and olive oil on top
- This will keep well in the freezer, just divide it into individual portions and store in tupperware containers
- Keeps in the fridge for up to a week
What’s your winter soup of choice? Share your favourites in the comments below!