Tomato & Scotch Bonnet Soup WOW DELICIOUS & EASY

Super easy soup perfect for this time of year!
Full recipe
1-1.25 Kg tomato on the vine
2 large carrots
1 scotch bonnets deseeded
Olive oil
Salt
Black pepper
thyme
1 large garlic bulb
1 large leek diced
1 small lemongrass branch chopped or 1 tbsp paste
1 large onion diced
Thumb size of ginger grated
2 squirts tomato paste
2vegetable stocks
1 tbsp all purpose seasoning
1 lime squeezed
Castor sugar to taste
1 litre water
4-5 slices of hardough bread
4 garlic cloves minced
1 tsp parsley
6 slices of hardough bread
Wash your vegetables, and chop your tomatoes in half, and your carrots and scotch bonnet into chunks. Place in a oven tray, season with salt, black pepper, olive oil and thyme and mix together and cook at 190oC for 25-30 minutes. Cut the tip of your large garlic bulb, place in foil, drizzle olive oil on it, wrap it up and put in oven for 30 minutes.
•
Whilst cooking, start on the soup base, sautéing leeks, onions, lemongrass and ginger, seasoning with salt, black pepper and tomato paste, and mix until soft. Add the cooked roasted tomatoes, carrots and scotch bonnet. And mash down with your spoon, the vegetables should be soft enough. Then use a hand blender to blend til smooth.
•
Add vegetable stock, all purpose seasoning, sugar, squeeze the garlic bulb in, lime, 1 litre of water and mix together.
•
Chop hardough bread into small cubes, season with salt, black pepper, parsley and olive oil and cook in oven tray for 15 minutes, until golden and crunchy.
Serve your soup with garnished parsley, hardough bread croutons and drizzle of olive oil.
•

[@carissabartholomae1596]

Love it, it looks like gazpacho almost but gazpacho is cold

[@natalieharris8602]

I’d actually pour that over pasta 🍝. The consistency looked more like a sauce to me. Like a bolognese.

[@OriginalFlava]

Great idea!