Tomato Soup
Ingredients
- 500 grams of good quality tomatoes eg Roma tomatoes (Use quality tomatoes. Do not use bruised tomatoes)
- 50 ml of Olive oil
- Vegetable Stock
- 2 tablespoons of Balion Coco Amino Original
- 25 ml of Balion Coconut Flower Cider Vinegar Ginger
- Salt and pepper
- 1 teaspoon of Balion Coco Amino Ginger to drizzle over.
Preheat the oven to 180°C.
Rinse dry and halve fresh tomatoes.Transfer tomatoes to a large baking sheet. Drizzle with half olive oil and sprinkle generously with salt and pepper. Stir tomatoes until each is well coated in oil, salt and pepper.
Arrange tomatoes in a single layer on a sheet pan. Transfer to a preheated oven and roast for approximately 60 minutes.
Transfer roasted tomatoes to a large soup pot on the stove top. Turn heat to medium high. Add stock, Balion Coco Amino Original, Balion Ginger Vinegar, & the rest of the olive oil. Bring the ingredients to a boil, then lower the heat. Cover and simmer for 15-20 minutes, stirring occasionally.
Puree the ingredients together.
Ladle into serving bowls and drizzle a teaspoon of Balion Coco Amino Ginger over the soup.
