Rich in colour and silky smooth...
This soup is so simple and so full of flavour. It knocks spots off its tinned counterparts. There's hardly any preparation and the hardest part of the whole thing is passing the soup through a sieve before serving.
5 or 6 large truss tomatoes (leave stalks intact)
1 large carrot (roughly chopped into large pieces)
1 large onion (peeled and quartered)
1 red chilli
1 large garlic clove (skin on)
1 jar of passata
2 vegetable stock cubes
1/4 cup coconut cream
1 bunch basil
Salt and pepper
Preheat your oven to 180C.
Place the tomatoes, carrot, onion, chilli and garlic on a lined baking sheet, drizzle with oil and season with salt and pepper. Pop the tray into the oven and allow to roast until the carrots are tender and the onions are just starting to colour. Remove from the oven and place everything (stalks, skins and all) into a large pan on the stove top. Add in your passata and rinse the jar out well with water filled to halfway and add to the pot. Chop your basil bunch in half and add the half with the stalks. Crumble in your vegetable stock cubes and gently heat the soup through.
Once the soup is warm, blitz (again, stalks and all) using a stick blender or food processor, etc. Once its fairly smooth, have a clean pan ready with a sieve resting on it. Transfer the soup to the sieve a ladle full at a time and work the liquid through the sieve. Try and get the residue in the sieve as dry as possible to allow maximum flavour in the finished soup. I promise the end result will be worth it. Once you've worked through the whole pan, reheat your now smooth soup, stir through your coconut cream and add salt and pepper if you feel it needs it. The coconut cream is just enough to give a velvety finish, but not enough to alter the tomato flavour. You're ready to serve now. This is great just "as is" with a chunk of crusty bread - or you can jazz it up with tortellini, a drizzle of coconut cream and extra basil.