• 100 g Taverna Domyati
  • 1 kg fresh tomatoes, finely chopped
  • 1 large red onion, finely chopped
  • 2 carrots
  • 1 garlic clove
  • 4 cm piece of ginger, peeled
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 1 dash of pepper
  • 2 bay leaves
  • 1 litre vegetable stock
  • Handful of fresh basil


Tomato soup


Heat the oven to 200°C.

Peel the carrots, dice into 2 x 2 cm pieces and roast in the oven with a splash of olive oil and salt until they are soft.

This will take around 10 minutes in a preheated oven.

Put the olive oil, red onion, ginger and garlic into a heated, heavy bottomed pan and cook for a few minutes on a high heat.

Turn down the heat, add the chopped tomatoes and simmer.

Add salt, sugar, bay leaves, pepper, apple cider vinegar and carrots and leave to simmer for around 15 minutes or until the tomatoes are cooked through.

In the meantime, prepare the stock and pour in 2/3 of it and half the cheese.

Blend the soup adding more stock until it reaches the desired consistency.

Season with salt.

Serve with a sprinkling of the remaining salad cheese and basil leaves.

Tip: You can also use two tins of chopped tomatoes instead of 1 kilo of fresh tomatoes.


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