This soup is a taste of the sunny Mediterranean, created by combining the intense, concentrated flavour of roasted tomatoes with courgettes and Italian herbs.
Courgette and Roasted Cherry Tomato Soup GF SCD
350g cherry tomatoes
3 medium courgettes (zucchini)
1 large onion
2 large cloves garlic crushed
handful fresh basil leaves
½ tsp dried oregano
sea salt and freshly ground black pepper
2-3 tblsps extra virgin olive oil
filtered water
Set the oven to 180° C (fan/convection oven). Wash the tomatoes and slice in half. Tip them into an oven proof dish.
Tear the basil leaves and sprinkle over the tomatoes. Add a teaspoon of sea salt and drizzle one or two tablespoons or extra virgin olive oil slowly over the top.
Roast in the oven for about 30 minutes. Meanwhile, heat a tablespoon of extra virgin olive oil gently in a pan and chop the onion.
Add the onion to the pan and fry gently for about five minutes or until translucent. Slice the courgettes.
Add the courgettes and the crushed garlic to the pan.
Cover with a lid and cook gently for about 20 minutes or until the tomatoes are cooked.
When the tomatoes are cooked, remove from the oven.
Add the tomatoes and their juices to the pan.
Pour over enough water to cover the vegetables and add the oregano.
Bring to the boil then simmer gently for about 20 minutes. Blend with an immersion blender adding a little extra water if the soup is too thick.
