One of my fondest memories of childhood was coming home on a cold winter's afternoon and plopping in front of the TV to watch my favourite childhood shows (while keeping myself warm in front of our kerosene heater!).
But not only did I love to sit there indulging in these programs, but I also really enjoyed a nice big bowl of Campbell's tinned tomato soup with some buttered toast! (maybe that's what gave me gut issues, to begin with, ha ha ha! ;)
But recently I discovered how to recreate this delicious soup which I so enjoyed as a kid...
It tastes almost identical but even better! Better because it tastes real and not reconstituted and better because it's made from the best and freshest ingredients. I know exactly what goes into this one and it makes my tummy happy knowing there are no preservatives or any other additives or extras that upset my gut.
Having a sensitive gut can be a challenge that's for sure and I am still learning how to heal it 100% so when I create a recipe that's not only delicious but also nutritious and nourishing, I naturally want to share it with the world!
So if you love tomato soup or you loved tinned soup as a child too, gut issues or no gut issues you are going to LOVE today's recipe I am so sure! :)
So without further ado, here is the recipe...
Note: I say gut-loving, which is my way of saying gut-healing, oh and I have a soup eBook coming out soon with a bunch of gut-loving soup recipes. There are even a few keto-friendly ones in there too (such as this one).
Gut-loving Roasted Tomato & Basil Soup
- 1 kg Roma tomatoes
- 1-litre veggie stock
- 1 brown onion
- 1-2 cloves crushed Garlic
- 2 tsp tomato paste
- Handful basil
- Himalayan salt
- 4 scoops Perfect Hydrolyzed Collagen
- 1 tbsp sunflower/MCT oil
- Prepare your tomatoes for roasting by sprinkling salt, chilli flakes (optional) and olive oil and roast in a 190c oven for 35-40 minutes
- In a saucepan on medium heat, add your oil and Sauté your onion until soft and then add in the garlic and tomato paste, continue to stir
- Add in the stock and simmer on low while the tomatoes are roasting
- When they’re done add them into the pot and use a stick blender to whizz until smooth
- Add in the collagen powder one scoop at a time and blend again
- Take a small handful of basil leaves and add these in as well as salt and simmer for a few minutes until ready to serve. Serve in large bowls with fresh basil
I hope you enjoyed today's recipe and get to make this over the weekend or whenever... It will become a family favourite for sure!