A healthy option for dinner or lunch. This soup freezes well.

Ingredients

2 carrots, roughly chopped

1 leek, roughly chopped

1 brown onion, roughly chopped

Half bunch of celery, roughly chopped

2kg vine-ripened tomatoes, halved

Half cup Pukara Estate Premium Extra Virgin Olive Oil

5 garlic cloves, halved

1L chicken or vegetable stock

2 tbsp tomato paste

1 tbsp Pukara Estate Caramelised Balsamic Vinegar

Chopped parsley and sour cream for serving

Method

Preheat oven to 200°C.

Place the carrots, leek, onion, celery, and half of the olive oil in a large pot over medium heat. Fry the vegetables until soft and just turning golden.

Meanwhile, place all tomato halves, cut side up, on a baking tray. Sprinkle with garlic halves and drizzle with olive oil. Season well and roast until tomatoes are turning golden and soft. Peel if preferred.

Add the tomato paste to the softened vegetables and stir well. Cook for 2 minutes, then add the stock. Stir, turn heat to low, and gently simmer. Season to taste with salt, pepper, and a spoonful of sugar, adjusting as needed.

Once the tomatoes are roasted, add them to the soup pot and simmer for 20–30 minutes with the lid off. Using a stick blender, puree the mixture until smooth.

Add the balsamic vinegar and simmer for a further 5 minutes. Serve with chopped parsley and a dollop of sour cream.