- 1 Tbsp. Cooking Oil
- Bread Slices/Chunks
- 1kg very ripe tomatoes
- 2 garlic cloves, peeled/smashed
- 1 Onion, chopped
- 2 Bell peppers Chopped
- 1 Tbsp. balsamic vinegar
- 1Tsp. sugar
- 1-cup chicken stock
- Handful basil leaves, roughly chopped
- Or sprig Fresh thyme
Heat oil in deep pot and begin to roast tomatoes skin side down.
Next toss in the onion & garlic, cook for a bit while stirring then add in the sugar, vinegar and thyme. Cook until fragrant for about 1 minute.
Mix half a cube of chicken stock in 1-cup hot water and add it to the tomatoes. Then simmer for 10 mins, add in the peppers and simmer for another 5 mins.
Blend the soup with fresh basil until smooth. Check fro seasoning, reheat then serve.
Serve with chunks of bread on the side and a dollop of natural yoghurt, fresh black pepper