Serve this soup with a squeeze of lime and some lovely soft brown bread - this is just what you want to be slurping on, on those cold windy days.
Start of by chopping the baby tomatoes in half, place them in a roasting tray with 4 cloves of smashed garlic, a glug of olive oil and a generous seasoning of salt and pepper. Place them in a preheated oven at 200 degrees for 10/15 minutes until nice and charred and roasted. While the tomatoes are roasting roughly chop the red onions and carrots and cook them down with another helping of olive oil in a large saucepan on medium heat. Cook for 15 minutes until slightly softened. Chop the remaining (3) cloves of garlic, chilli, ginger and sun-dried tomatoes. Add these to the onion and carrot and continue to cook everything together for a further 10 minutes. Crumble in the stock cubes and add the two tins of tomatoes, the tomato puree and 500ml of boiling water. |
Add the roasted tomatoes and garlic to the large saucepan and stir everything together. Season generously with salt and pepper and allow everything to cook down for 5 minutes. With a hand held blender blitz all the ingredients until smooth. If the soup is too thick for your liking add more water to thin. Roughly chop the bunch of basil, leaving a little for garnish. Squeeze in the juice of two limes into the soup and add the chopped basil, give everything one last stir. |