Creamy Roasted Tomato soup

This week we would like to share a very simple recipe that is delicious and perfect for lunches, a Creamy Roasted Tomato soup.

Spring is here and very soon many gardens will have ripe and delicious tomatoes. However due to our location high in the Austrian Alps we have to rely on our local organic supplier for tomatoes. When we roast these organic tomatoes with a bit of olive oil and salt, it makes this soup even more delicious!

But even if you don’t have fresh tomatoes, you can always use an extra tin of chopped tomatoes, it will still taste really good!

Coconut milk gives that creaminess, but if you don’t have a spare tin of coconut milk, you can always use non-dairy cream, that will work just fine.

Try it yourself and if you love it, picture it and share it with friends, then please remember to #relaxinglyactive😊

Creamy Roasted Tomato Soup (serves 6 people):

• 8-10 medium size tomatoes

• Splash of Olive oil

• 2 small onions

• 5 cloves of garlic

• 1 can of coconut milk

• 500ml of Veg stock 

• 1 tsp of salt

• 2 tbsp of brown sugar

•1 tbsp of red wine vinegar

• 1 tin of chopped tomatoes

• 2tsp of dried oregano

• ½ tsp black pepper

Instructions:

First, preheat your oven to 200 C degrees, chop tomatoes into quarters and with a splash of olive oil and a bit of salt roast them for 10-20 minutes until nice and soft.

Finely chop the onions and garlic. Saute the onions with a splash of olive oil first for about 2-3 minutes until the onion is golden and soft, then add the garlic. Continue for another minute. Now add your roasted tomatoes together with 1 can of coconut milk, can of chopped tomatoes and 1 measured can of stock water (I like to re-use the tin of coconut milk). Mix it all well and add the rest of the ingredients. Cook it until boiling then blend it with a hand mixer until the texture you want and serve it with some fresh herbs or some garlic bread.

Very simple and delicious! Enjoy!