Hearty Roasted Tomatoe Soup

It is definitely soup weather in Cape Town and pretty much everywhere else in South Africa. Although soup is considered a winter meal, this one can be enjoyed all year round.

The main ingredient, tomatoes, are actually a fruit. Did you know that? Nope neither did we! This little fruit is a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. This soup is therefore not only delicious, but also extremely healthy and nutritious.

Full of flavour, this soup will most likely be on you weekly rotation, no matter the season. The best part about this tomato basil soup recipe is how simple the ingredients are. We’re using all fresh ingredients that still create an incredible flavour and texture. This tomato basil soup is wonderfully creamy without any cream or dairy (making it vegan and dairy free too)! We garnished this soup with tomato pieces, shaved parmesan and basil. Make ahead and freeze in advance OR serve immediately.

 Ingredients:

2.5kg fresh tomatoes 🍅
4 leeks
1 large potato 🥔
4 onions
Sesame seed oil
Olive oil
Lemongrass
Ginger
Garlic
Chili
(All fresh)

 Method:

Roast all your fresh ingredients for a couple of hours. A slow roast is great to enhance all the flavours. Once your roasted tray of goodies is soft, blend until smooth. We use a Nutribullet but any blender will do. It is delicious served with lightly toasted fresh ciabatta with olive oil and drizzled with some coarse salt.