A super simple soup that’s great for keeping things light at lunchtime. Roasting vine tomatoes, courgette and garlic with olive oil, sea salt and oregano provides an effortless dose of mediterranean flavour that will instantly make your life feel a little more sun drenched.
I decided to go for a half blended, half chunky approach. I find totally blended soups a bit monotonous, and roasted tomatoes and courgettes are lush to bite into for bursts of extra flavour..
Alongside my tasty bowl of sunshiny soup I toasted some sandwich thins and loaded them up with cottage cheese, sun blush tomatoes and a scattering of roasted almonds and torn basil leaves. Plenty of crunch and bags of flavour.
The rain may have been throwing itself at my windows, and a sea fret might have moved in for the day, but all I cared about was being indoors with my lunch while my drenched clothes dried on the radiator after a blustery walk on the beach with the dogs. Honestly, the climate up here is bonkers, so healthy comfort food like this is an absolute necessity.
Prep time: 10 mins
Cook time: 30 mins
500g cherry tomatoes on the vine
1 bulb garlic
1 tsp dried oregano
pinch sea salt flakes
500ml vegetable stock
- Pre-heat the oven to 200C/180C fan/gas 6. Remove the tomatoes from the vine and put in a roasting dish along with the chopped courgette. Separate the garlic cloves from the bulb, removing any excess skin, but you don’t need to peel them. Add them into the roasting dish, drizzle generously with olive oil, scatter with oregano and sea salt and then roast in the oven for 30 minutes.
- Make up 500ml of vegetable stock and pour into a blender jug along with half of the roasted vegetables. Blitz briefly then stir in the rest of the roasted vegetables. Serve immediately or chill/freeze for later.
Disclosure: I am an ambassador for Optimum Froothie and have included affiliate links in this blog post. If anyone decided to purchase one of these blenders after reading my post and clicks on the link I will receive a small percentage of the sales.