Roasted tomato soup
Soup is a great way to have a quick meal, packed with veggies. After birth, it is so important to have warm and cooked food; the warmth supports the body and comforts the soul. This one is so easy; it literally takes 10 minutes. I always add some oats to make it creamier and richer.
Ingredients
1 kg of tomatoes (yellow, red, cherry, plum, or regular)
1 bell pepper
2 large red onions
¼ cup olive oil
1 small can of tomato paste or 4 spoons of tomato puree + 1 clove of garlic + 1 tbsp natural maple syrup or brown sugar + ¼ cup olive oil
1/3 cup porridge oats
Salt and pepper
Thyme or rosemary, and a little bit of basil
Method
Prep the veggies: Cut the tomatoes, bell pepper, and onions however you like.
Coat and roast: Place them in a baking tray, covered with a baking sheet. Toss the chopped vegetables thoroughly with ¼ cup of olive oil, plenty of ground black pepper, and coarse salt. Add a bit of rosemary or thyme. Roast in the oven at a high heat (200 c) for about 40 minutes.
Simmer: Transfer the roasted vegetables to a soup pot. Add the tomato paste with the crushed garlic, brown sugar, olive oil, salt, and pepper.
Add liquid: Add 1 litre of water. Bring to a boil, then cover the pot and reduce the heat to low.
Add oats: Add the oats and stir with a spoon.
Blend and finish: After about 15 minutes, blend the soup thoroughly. Adjust the seasoning to taste, and stir in a little fresh basil for aroma.
You can serve the soup with some plain rice, sour cream or just eat it as is.
