As far as soups go, tomato soup is one of my favourite. I make it a little different to the classic way with the addition of sun dried tomatoes and addition of coconut milk instead of cream.

What You'll Need - Serves 4 

  • 500g Cherry Tomatoes

  • 50g Sun Dried Tomatoes

  • 1 Red Onion

  • 4 Garlic Cloves

  • 50ml of Coconut Milk

  • 2 Tsp Smoked Paprika

  • 1 Tbs Soy Sauce

  • 1 Tsp Sugar

  • Balsamic Vinegar

  • Salt & Pepper

  • Olive Oil

Prep - 30 Minutes 

  • Preheat your oven to 200 degrees

  • In a baking tray, add and slice the tomatoes into halves to expose the flesh. Season with salt and pepper.

  • Peel, slightly crush and scatter the garlic onto the baking tray.

  • Drizzle balsamic vinegar and olive oil onto everything and combine with your hands.

  • Place into the oven and grill until the tomatoes have blistered and softened (about 20 - 25 minutes)

  • Finely dice your garlic cloves

  • Add the sun dried tomatoes to a bowl and cover with 500ml of hot water so hydrate them.

Let's Get Cooking - 15 Minutes 

  • In a large pot, heat oil and add the onions. Fry them until soft.

  • Add the smoked paprika and combine.

  • Add the sun dried tomatoes and the water in to the pot.

  • Add the roasted tomatoes and combine.

  • Blend the mixture with your blender ( if you are using a jug blender, add back into the pot after blending)

  • Bring the pot back onto the stove at low-medium heat and add the sugar and balsamic vinegar.

  • Add the coconut milk and simmer on low heat for 5 minutes.

  • Serve with another drizzle of coconut milk.

Love, 

V 

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