A chill is in the air and soup seems to be the order of most days… Warming and comforting, this is a delicious soup that even my youngest loves (and she won’t eat tomatoes) using fresh from the farm goodness.  

You can skip the roasting part, but it really does add a richness of flavour to the soup. Caramelising the onions slowly just adds a natural sweetness and tones down the tartness of the tomatoes without needing to add a sweetener. On a final note, the Tomato garlic soup can be blended finely or left with a bit of texture, like this one, if you prefer. 

Tomato Garlic Soup Recipe
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  1. 3 large heirloom or beefsteak tomatoes
  2. 5 large cloves garlic
  3. 1 cayenne or chili pepper, whole
  4. 2 small onions, sliced
  5. 3 slices bacon, uncured
  6. 4 tablespoons olive oil, divided
  7. 2 tablespoons butter
  8. 26 oz/150g crushed tomatoes
  9. 1 cup coconut cream/milk
  10. 1 cup beef/chicken stock or water
  11. 1 teaspoon thyme
  12. Pinch sea salt
  13. Cracked black pepper (garnish)
  1. Preheat oven to 425F
  2. Halve the tomatoes and arrange in a roasting pan. Smash and peel the garlic and set in the pan next to the tomatoes. Add the whole chili pepper to the roasting pan. Drizzle all the vegetables with 2 tablespoons of the olive oil and season with a pinch of salt.
  3. Roast for 30 minutes, turning once.
  4. In a large pot, heat the remaining 2 tablespoons of olive oil and butter on medium-low temp. Add the onions and sauté slowly to caramelise, about 20 minutes. Add the bacon and cook through.
  5. Remove the vegetables from the oven and add the tomatoes and garlic to the pot. (reserve the chili until later, unless you like a spicy soup). Add the crushed tomatoes and bring to a simmer.
  6. Using a stick/immersion blender, puree the vegetables. Add the stock or water and season with a pinch of salt. Stir to combine well. Add the reserved chili pepper and simmer for 20 minutes.
  7. Add the coconut cream/milk , stir well and continue simmering another 10 minutes, adding a little stock or water if you prefer a thinner soup. Add the thyme at the end and stir to combine.
  8. Serve with a drop of coconut milk/cream and cracked pepper.
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