Tomato Soup

Tomato Soup

Creamiest tomato soup - but with no cream and no dairy! It honestly is the best tasting soup and helps dispel the feeling of cold, darkness and basically winter...

It my favourite soup ever ...

Its only got a few fresh ingredients and definitely beats anything you can get from a packet or jar.

• 6 large ripe tomatoes (or approx 450grams worth)

• 1 tablespoon tomato puree

• one large onion finely sliced

• one garlic bulb (6-7 cloves) crushed

• 20 grams bunch of basil leaves

• 800ml bone broth or stock

• pinch of cayenne pepper

• 1/2 tsp coconut sugar

Sautee the onions and garlic in a pan with a tablespoon of butter, ghee or coconut oil until transculent. About 5-10 minutes. Add the cayenne pepper.

While this is sautéing chop the tomatoes up. I like to blanch them to remove the skin but if you're short on time you can skip blanching them and just chop them up with the skin.

Add the tomatoes, tomato puree and coconut sugar to the pan and the bone broth or stock. Season it well with salt and pepper and let it simmer covered for 30 minutes.

Turned the heat off, add the basil and mix it in. Then let the pan sit there for a few minutes.

Whizz the soup up until creamy ... enjoy ...