Slow Roasted Tomato and Garlic Soup
Slowly roasting tomatoes in olive oil not only gives a deep, sweet flavour to the soup, it also maximises the potential of the anti-cancer compound, lycopene. This clean-eating soup can be eaten hot or cold and benefits from the cancer-fighting properties naturally present in tomatoes and garlic.
- Preheat the oven to 170°C.
- Halve the tomatoes and arrange them in a large, deep sided roasting tin or tray. It doesn’t matter if the tomatoes are tightly packed into the tray.
- Peel and dice the red onion and scatter this over the tomatoes.
- Drizzle the tomatoes with olive oil and season heavily with freshly ground black pepper and rock salt.
- Roast the tomatoes in the oven for 1 ½ hours. Stir the tomatoes every half an hour.
- After an hour in the oven, crush your garlic cloves and add them to the tomatoes, stirring well.
- Remove the tomatoes from the oven and allow the tray to cool, don’t discard the juices that have seeped out of the tomatoes.
- Add the tomatoes and all of the juices from the baking tray to a blender. Add the vegetable stock and blend on high until smooth.
- Add more seasoning if necessary and serve hot or cold.