There’s something comforting about a bowl of soup especially when the seasons start getting colder. It seemed a natural choice to make tomato soup as my fridge is over-run with home-grown tomatoes and I’ve opted for a no cream soup with a grown-up base!
Ingredients for 2 servings
|10g||fresh basil leaves|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your to 155°C fan/325°F and line a baking sheet with non stick foil.
- Cut the fresh tomatoes in half and arrange them onto the baking sheet.
- Add a little sprinkle of salt, this is going to help intensify the tomato flavour during cooking.
- Slow roast the tomatoes for approximately 45 minutes.
- Take a wok or large frying pan with deep sides and place it onto a medium heat.
- Add the oil along with the chopped onion. Take a couple of minutes to soften the onion before adding the garlic, chilli flakes and anchovy fillets.
- After a minute or so the garlic will have started to soften so turn down the heat a little so as not to burn the garlic and add the balsamic vinegar to the pan.
- Stir the ingredients while the vinegar reduces a little before adding the slow roasted tomatoes along with the tinned tomatoes and the water.
- Turn up the heat and bring the mixture to the boil before turning the heat down to a simmer.
- Leave the soup to bubble away with a lid on for approximately 10 minutes.
- Using either a stick blender, Nutri blender or conventional food blender, blend the soup until its smooth being careful with the hot mixture. If you feel happier letting the soup blend cool a little before you attempt this that’s fine, but at this stage add the basil leaves to the blender.
- Taste the soup before serving and adjust the seasoning to your own taste.
- Feel free to use more or less anchovy fillets.
- If the soup is too thick, feel free to loosen it with a little hot water until you get the desired thickness.
- The flavours will intensify the longer you leave it so double up and make more soup for another day!
- This soup is super low calorie so I served it with a sandwich. Who doesn’t love soup and a sandwich?