One of my New Year’s resolutions is to get to grips with my portion control. I often find myself eating 2 large meals a day as gluten free sandwiches can be a bit dull! So I’m trying to come up with some tasty soups for my evening meal and this one is delicious!
I did this one in my slow cooker and left it on low for about 5 hours (I also kind of forgot about it!) but I’d say an hour on a low simmer should be more than enough!
1kg cherry tomatoes (I used some cherry, some plum and some vine-ripened cherry tomatoes for a bit of variety)
2 tins of chopped tomatoes
1 gluten free vegetable stock cube
2 sticks of celery
4 spring onions (green parts only)
1 tbsp garlic-infused oil
1 tbsp balsamic vinegar
Handful of basil leaves
Salt, pepper and dried mixed herbs (a pinch of each) all to taste
1 tsp paprika
Sugar to taste- depending on how sweet your tomatoes are
Preheat your oven to 200 degrees. Chop all your cherry tomatoes in half and pop in a roasting tray with the garlic-infused oil. Bake in the oven for 15 minutes until the tomatoes start to soften and brown.
Meanwhile chop the spring onions and celery and put into your slow cooker or pot and leave to cook gently.
Once the tomatoes are ready, empty the contents into your slow cooker/pot and mix thoroughly. Then add the tinned tomatoes, balsamic vinegar, stock cube, salt, pepper, herbs and 2 cans (from the tinned tomatoes) of water.
Place a lid on top and leave to simmer for as long as you have then blitz everything in a blender until the soup is the desired consistency.
Serve with basil and a swirl of lactofree cream.