Forget tinned tomato soup – this is so easy to make!
1 head of roasted garlic, remove skin (do not used burnt flesh)
1 red capsicum (for the colour)
1kg of tomatoes, the redder the better
1/2 an onion, chopped
20g basil leaves
200ml double cream
1 litre veggie stock, made yesterday
Spoonful of butter
Drizzle of olive oil
Freshly ground pepper
Heat olive oil and butter in the pan.
Saute onion until translucent
Add capsicum, tomatoes, roasted garlic and chopped basil
Pour in the chicken stock, reduce to simmer for about 20 minutes.
Transfer into a blender. Blend until smooth (you may wish to sieve it)
Return to the stove and reduce until the desired consistency.
Slowly stir in the cream.
Served piping hot with freshly ground black pepper and a pinch of sea salt.
(Note: we made veggie stock yesterday: https://raisinghappystrongkids.com/2014/09/09/offerings-from-my-kitchen-today/ – please follow this blog then you will see the continuity of what I do)