Our family have all been really poorly this week. When you need a bit of a pick-me-up, this homemade tomato soup is like sunshine in a bowl.
It’s zingy, tangy, sweet and savoury, bursting with the vibrant flavour of roasted Vine Ripened Tomatoes.
I constantly find myself marveling at the abundant array of foods that God has provided for us! And in my humble opinion, tomatoes are up there with the best.
Tomatoes are a great source of antioxidants, which promote heart health.
Some people say that God gives us visible clues about the nutritional benefits of foods. I don’t know how true that is, but cross-section a tomato and you find a sort of four-chambered interior!
They are also choc-full of Vitamin C, Potassium, Vitamin K and Folate.
And best of all, they’re absolutely yummy. So what are you waiting for?
Place a selection of fresh tomatoes, preferably Vine-Ripened into a roasting tray. Drizzle with olive oil and season with salt and pepper. Oven roast at approx 180 degrees for 20 mins.
Chop an onion and 2-3 stalks of celery. Saute in a swig of olive oil until softening. Add one chopped clove garlic and some grated fresh ginger, for extra depth.
Add a tin of chopped tomatoes. Fill up the empty tin with water a few times to get all the juice that’s stuck to the sides, and add the water to the pan to form a stock. Add a vegetable stock cube and a generous teaspoon or two of sugar.
Bring to the boil and then turn down heat to a simmer. Add in 2-3 handfuls of red lentils. These provide a lovely, chunky thickness to the soup, and the added bonus is, they’re good for you! Add a little more seasoning. Cover and simmer for approx 20 mins, being careful to stir every so often so the lentils don’t stick to bottom of the pan. Add more water if stock is getting too thick.
By now your roasted tomatoes should be cooked literally to bursting point.
The red lentils should have softened too. Add the roasted tomatoes into the soup and blitz everything up with a hand blender, (or crush with a masher if you don’t have one).
Add a squeeze of lemon if you have any. Season to taste. Add some torn basil leaves…and dive on in! You’ll be back for more!
Absolutely beautiful with a hunk of bread and cheese!