Tomatoes are proven to aid heart health thanks to their rich lycopene content – an antioxidant that has been linked to reducing risk of cardiac disease. They’re also a great source of vitamins A, C and K, potassium and folate, so a hearty choice for keeping on top form as the cold weather sets in.
Best of all, the addition of four tablespoons of Form’s Pureblend protein in this recipe will add an extra punch of muscle fuel not always easy to achieve in vegan soup recipes – 15g per serving, to be exact.
- 1kg ripe plum tomatoes
- 4 tbsp olive oil
- 2 onions
- 2 carrots
- 2 garlic cloves
- 2 bay leaves
- 600ml vegetable stock (boiled water and a stock cube)
- 20 basil leaves
- 1 tbsp balsamic vinegar
- 4 tbsp Form Pureblend
- Preheat the oven to 200C and cut the tomatoes in half horizontally.
- Place on a baking tray, cut-side up, drizzle with 2 tbsp of oil and season with salt and pepper.
- Bake for 40 minutes, until softened.
- Meanwhile, peel and finely slice the onions, carrots and garlic.
- In a large pan over medium heat, add the remaining oil, then sauté the onions and bay leaves for 5 minutes.
- Add the carrots and garlic, stirring regularly until softened.
- Now, add the tomatoes – including juices – from the tray, along with the vegetable stock. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 10 minutes, until all the vegetables are soft.
- Remove from the heat, fish out the bay leaves and add the basil, balsamic vinegar and Pureblend.
- Blend until smooth in a blender or with a hand blender.
- Season with salt and pepper to taste.