Spicy Tomato Basil Soup
Ingredients
12 - 15 Roma Tomatoes
15-20 Fresh Basil Leaves
1/2 Head Garlic (4-6 cloves or 2 tbsp minced)
1 White Onion
1 Thai Chili Pepper (only add if you like spice!)
1 Can Full Fat Coconut Milk
1 Tab Chicken or Vegetable Stock
8 Cups Water
3 Tbsp Extra Virgin Olive Oil
2 Tsp Fine Ground Sea Salt
1 Tbsp dried Italian Spice (or Oregano & thyme)
2 Tsp Paprika
2-3 Bay Leaves
2 Tbsp Tomato Paste
Instructions
Total Cooke & Prep Time: 1 hour 30 minutes
Makes Appx: 8 Cups of Soup or 4 Large Servings
Preheat the oven to 425 F.
Slice tomatoes in half lengthwise and use a spoon to remove seeds.
Place tomatoes on a large parchment lined baking sheet.
Slice a garlic clove in half and set in the centre of the pan.
Peel and dice one white onion and add to the pan.
Finely mince one spicy red Thai Chili pepper, add to the roasting pan.
Drizzle the contents of the pan with 2 tbsp of olive oil.
Sprinkle 2 tsp of sea salt, paprika, and Italian seasoning onto the pan.
Place the pan in the oven and roast for approximately 25-30 minutes.
When there are 10 minutes left on the roasting time, place a large soup pot on medium heat and add 8 cups of water, 1 tbsp olive oil, 1 tab of chicken stock, and bay leaves.
Increase the heat and bring water to a gentle simmer, while adding basil leaves to the pot.
Remove the pan once tomatoes are finished roasting, and set aside - turn off the oven.
Use a spatula to transfer tomatoes and onions into the soup pot. Gently squeeze garlic cloves from their outer skin if you have roasted the whole half head of garlic. If you pre-removed the skin, simply transfer into the pot.'
Increase burner heat if necessary to bring the whole soup mixture to a boil. Once boiling, cover, reduce heat to low, and simmer for 30 minutes stirring occasionally.
Remove lid, and use a spoon to remove bay leaves.
Turn off the burner heat and use an immersion blender to create a smooth texture, or transfer contents of the soup pot to a food processor - pulsing until smooth.
Place soup pot back on medium heat bringing to a low simmer.
Slowly add 1 can of coconut milk, stirring to combine. Add tomato paste for colour.
Place the lid back on and allow the smooth soup to simmer for another 20 minutes.
Remove from heat, and allow soup to cool for 10 minutes.
Top with pepper and fresh basil leaves, and serve with a Cheddar Zucchini Scone.