Post

Ingredients:

• 6 Big tomatoes, cut in quarters
• 1 punnet cherry tomatoes
• 1 whole onion, chopped
• 3 cloves garlic, diced
• 6 celery stalks
• 2 tbsp olive oil
• 500ml vegetable stock (you can use water if you prefer to avoid stock)
• 3 tbsp soy sauce  

Garnish:

• Basil Leaves
• Parmesan Shavings  

Method: Preheat the oven to 180C

1. Add the tomatoes (cherry and big tomatoes), the chopped onion, the diced garlic and the celery to a baking dish. Pour the olive oil and soy sauce over the above and place into the oven
2. Bake the tomato mix for about 40-50 minutes  - until they are soft and the skins have split
3. Now decant the mixture into a pot on top of the stove and add the stock
4. Bring this to the boil for 10-15 minutes
5. Remove from the heat and using a hand blender, blend the soup to a thin consistency.
6. Serve the soup with fresh basil leaves and grated parmesan
7. Add salt and pepper to tast