Its harvest time in my garden, and the tomatoes are non stop. This luscious soup is a lovely way to use up a few.

Roasting the tomatoes intensifies the flavours and also allows our body to absorb the lycopene which is a great nutrient for our bodies. Garlic is also an all round good guy, being anti bacterial, blood clot preventing and bad cholesterol lowering.

Recipe

1.5kgs Vine ripened tomatoes

1 bulb garlic

2cups vege stock

3tsp braggs aminos or soy sauce

2 tbsp balsamic vinegar

3 tsp smoked paprika

1tbsp honey or sweetener of choice

Salt and pepper to taste

Preheat oven to 180 C [350F], place whole tomatoes and garlic bulb on tray (make sure the tray is deep to collect the juices) and roast for 35mins. Remove from oven and allow to cool slightly then remove garlic bulb and pour tomatoes and juices into food processor. Squeeze roasted garlic out of skins and add to mix. Blend well and then transfer to a large pot on stove top, add all other ingredients, and bring to simmer over low heat. Add more stock here if you want a runnier consistency.

Taste and season, serve topped with fresh basil or pesto and with crusty rye bread.