RUSTIC VINE TOMATO SOUP With this crazy changeable weather, I have your week


With this crazy changeable weather, I have your week day batch cook sorted. Easy low fat meals perfect for those with little time. Roasting the tomatoes gives the soup such a depth of flavour 🤩


1. Wash and dry 500g of fresh, ripe cherry tomatoes and take them off the vine if still attached. Add them to a baking tray with 4 large cloves of garlic, thyme, salt, pepper and a big glug of olive oil.
3. Roast them in the oven until the garlic is soft and the tomatoes are soft.
4. Next add 100g of butter to a saucepan with 200g of shallots on a low heat until soft and deep brown, leave to simmer for 20 minutes.
5. Once the tomatoes are roasted remove the garlic skins and discard. Next add your tomato mixture to the butter mixture and pour in 400ml of vegetable stock. And bring to the boil.
6. Take off the heat and blitz the soup until completely smooth using a handheld blender. Finally top with some fresh Greek yogurt and homemade pesto and a glug of good quality balsamic glaze.
7. Your lunches are sorted for the week 🤩🧑‍🍳✌️

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