Slow roasted tomato soup

Deliciously rich and thick, this soup can be a meal on it’s own. It’s also lovely served with 1/4 cup of cooked quinoa – just stir it into your bowl of soup to make it even more filling. Soup is a great option for those of us with gut problems like SIBO as it’s easy to digest.

Find the best quality, ripe roma tomatoes possible, I usually buy 15-20 at a time, slow roast them all and keep a batch in the fridge for snacks or to add into a salad.

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Serves 4

You’ll need:

  • 12 ripe roma tomatoes
  • 5 large carrots chopped
  • 400g tin of BPA free, organic tomatoes
  • 1 litre of quality vegetable stock (home made is best)
  • 1/4 garlic infused olive oil, plus extra for drizzling on the tomatoes
  • 1/2 tsp dried oregano leaves
  • 1 tsp of paprika
  • 1/2 cup of finely chopped fresh basil leaves
  • Sea salt and cracked pepper to taste
  • 1/2 a lemon (juice only)
  • A cup of cooked quinoa (optional)

Method

Heat the oven to 120 degrees (fan forced), place the tomatoes on a baking tray, drizzle with olive oil and some sea salt, toss to coat the tomatoes and place in the oven for approximately 2.5 hours, check and turn the tomatoes at least twice during cooking.

In a large saucepan on a medium heat, add the olive oil, carrots, oregano and paprika, stir and coat the carrots in the spices for about 2 minutes, then add the tinned tomatoes and stock, bring to the boil then turn down the heat and simmer for approximately 40 minutes.

Add the slow roasted tomatoes, basil, some salt and pepper, stir then turn off the heat and allow to cool for a few minutes, then blend the soup until smooth, check for seasoning and add more salt and pepper to taste, finally stir through the lemon juice.

Add the cooked quinoa into each bowl upon serving.

Enjoy!

Yours in health x

Meredith

 

 

 

 

 

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